Today, we are going to show you how to do an innovative Gunkan that we are doing at our restaurant, which is wagyu tartare with quail eggs and potato spice. So Kojisan already started slicing the wagyu beef. Basically, for two gunkan is basically is what it is for each person. We're going to do about two ounces.
The way we are doing it at Sushi Samba, one of them, which is, I believe, one of the best ones that we have, it is the wagyu tartare. So he just sliced it, he minced it, basically. So he's going to use a little bit of chopped ice, some ponzu, which is a mix of lemon juice and soy sauce in the ratio of two/one, two soy sauce, one parts of lemon, a little bit of olive oil.
I like to use a really nice olive oil, in this case it's a Greek one. Because it gives a really nice fragrance and aromas. A little bit of sea salt. Now he mix it, and that's going to be the filling for the gunkans.
Now comes the second part, which is to make the type of sushi, which gunkan translates to battleship in Japan. Kojisan is going to cut the strips of nori, which he's going to wrap the rice with. Basically, we're going to set two of them.
Now, he's wetting the tip of his fingers so he have the rice that's not sticking his hands. Remember that this is sushi rice, which is rice mixed with a solution of vinegar and sugar. Basically, that mix of vinegar and sugar is to lower the pH of the rice so that it doesn't get contaminated, there is no growing of bacterias or anything. For that reason, the sushi is safe.
Right there we see the two gunkans shaped. Now he's going to hit it with some of the wagyu mix that he did, which we call it tartare. So we have the gunkan, we have the tartare. Now comes the two other ingredients which are the primary ones, and they are going to give them the flavor that we are looking for.
The first one, we are using some quail eggs. Koji's going to use just the yolk, one yolk per gunkan. Quail eggs, there is a beautiful sea salt that they come in any kitchen store. Use this here, instead of using a knife, it's more safe. Now, Koji is separating the egg whites and the yolk.
If it will be chicken eggs, I would say to keep the whites for another preparation, but, no, there is no problem with throwing away.
Basically the way that he's using to take the eggs whites out of the eggs, he's using with two spoons. So he let the whites to fall, and then he keeps the egg yolk. Right there, is 75 percent of the job done.
He's going to top it a little bit with some potato strings, in this case we make it at the restaurant. We thinly slice it through a Japanese mandolin, we fry it at 325 Fahrenheits, a little bit of sea salt when they are golden, and we let it rest.
You guys can, we can buy it at the store as well. So he top it a little bit with that. He's going to use some chopped ice, a little bit of sea salt on top, and that is the yummy, beautiful dish to enjoy. So those are now the wagyu tartare gunkans, from Sushi Samba, enjoy!