Smoking Wagyu Tartare

Recipe courtesy of: Chef Dirk Flanigan ~ Il Coniglio

Prep time: 2 hours

Yield: 1 serving

Special equipment needed:
 Smoking Gun


3 oz. Wagyu beef, sinew removed

1 T Extra virgin olive oil

½ T Shallot brunoise

¼ tsp Fried garlic slices

1 dash White soy

Salt and pepper to taste


¼ tsp Puffed rice

4 T Arare

½ in piece of pickled Burdock root, thinly sliced

1 tsp Snow pea ice (Recipe follows)

½ tsp Sesame aioli (Recipe follows)

¼ tsp Dijon mustard

½ tsp Scallion greens

½ tsp Tobiko, orange or yellow

Micro Basil

Micro Shiso

3 dots Umeboshi vinegar thickened with xanthan gum

Step 1:

 Remove the sinew from the Wagyu and cut it into a small dice, taking care to keep everything very cold.  Place the meat into a mixing bowl and cover tightly with plastic wrap.  Make 2 small holes on either side of the plastic wrap and be prepared to cover them.

Step 2:
 Place the hose of The Smoking Gun® into one hole. Light the wood-filled chamber and fill the bowl with smoke. Cover the holes and refrigerate for 60 minutes. Smoke the meat once more and return it to the refrigerator for another 60 minutes.

Step 3:
 Place 3 oz. of the Wagyu meat in a mixing bowl and add oil, shallot, garlic, white soy, salt, and pepper.  Mix the mixture lightly and place it into a lidded serving bowl via ring mold or a mason jar with a lid. Arrange all other ingredients on top of the tartare in an appropriate fashion.

Step 4: Just before serving, add the snow pea ice and dot the beef with Umeboshi vinegar gel. Pipe smoke from the Smoking Gun® into the bowl or jar and cover.  At the table, remove the lid to reveal the smoke. Serve with garlic toast and Sriracha.


Sesame Aioli


1 C Toasted black sesame seeds

3 T High quality toasted sesame oil

½ C Rice vinegar

5 C Mayonnaise

Salt and pepper

Step 1:

 Combine all of the ingredients in a mixing bowl, season with salt and pepper, and reserve in a squeeze bottle.


Snap Pea Ice


1 lb Sugar snap peas (blanched and frozen)

3 T Vodka

Salt to taste

Step 1:

 Blanch the snap peas, shock, and freeze them. Blend the peas into a snow-like consistency and keep frozen.