Photo by Farideh Sadeghin
Servings: 4
Prep time: 15 minutes
Total time: 30 minutesfor the pickled cannabis leaves:
½ cup|125 ml soy sauce
6 tablespoons sherry vinegar
2 tablespoons regular or infused honey
2 tablespoons sesame oil
1 tablespoon Korean chili flakes
10 cannabis or shiso leavesfor the tartare:
4 ounces|113 grams wagyu beef, finely diced
1 small black truffle (optional)
kosher salt, to taste
1 sheet nori, cut into squares
1 ounce|28 gras caviar
gold leaf, to garnish (optional)
Prep time: 15 minutes
Total time: 30 minutes
Ingredients
½ cup|125 ml soy sauce
6 tablespoons sherry vinegar
2 tablespoons regular or infused honey
2 tablespoons sesame oil
1 tablespoon Korean chili flakes
10 cannabis or shiso leavesfor the tartare:
4 ounces|113 grams wagyu beef, finely diced
1 small black truffle (optional)
kosher salt, to taste
1 sheet nori, cut into squares
1 ounce|28 gras caviar
gold leaf, to garnish (optional)
Directions
- In a small saucepan, combine the soy sauce, vinegar, honey, sesame oil, and chili flakes. Add the cannabis or shiso leaves and marinate a minimum of 2 hours, preferably up to 24 hours.
- Spoon 1-2 tablespoons of the pickling liquid from the leaves into a bowl with the wagyu. Finely chop a few leaves and add them into the bowl. Grate in the black truffle and the cannabis. Season to taste with salt and set aside.
- Gently toast the sheets of nori over the stovetop and place on 4 separate plates. Top each with a spoonful of caviar and sprinkle with gold leaf. Serve with more pickling liquid on the side for dipping.