1 medium carrot, shredded
2 spring onions, shredded
12 ounces beef tenderloin, finely chopped
1 small heart Chinese cabbage, finely shredded
1 small bunch coriander, leaves only
3 tablespoons roasted pine nuts
2 tablespoons toasted white and black sesame seeds
2 egg yolks, raw
4 quail yolks, raw (optional)
Sesame dressing, enough to coat ingredients (recipe below)
salt and freshly cracked pepper
Sesame Dressing
2 tablespoons sesame seed paste
3 tablespoons soy sauce
4 tablespoons seasoned rice wine vinegar
3 teaspoons sugar
2 tablespoons diced ginger
1 clove garlic
1/2 cup sesame oil
In a blender or food processor, add all ingredients except sesame oil. Blend until smooth, then drizzle in sesame oil to form an emulsion.
Take all ingredients except quail yolks and lightly toss in a stainless bowl. Mold or pile up on cold plates and place a quail yolk in an indentation in the center. Serve with salt crackers or toast points. Serves 4.
