Fusion Recipe: Wasabi Bündnerfleisch Tataki

🥩 Wasabi Bündnerfleisch Tataki: A Fusion Delight 🇯🇵🇨🇭

The Wasabi Bündnerfleisch Tataki is an elegant marriage of Swiss mountain curing and Japanese precision. The Bündnerfleisch (air-dried beef) provides a wonderfully salty, firm foundation, its Alpine heritage celebrated through a simple, delicate Tataki-style searing. This process locks in the flavour and gives the thin slices a rich, umami crust. Served with a fiery yet bright Wasabi-Yuzu dressing and a scattering of fresh chives, the dish is a vibrant, sophisticated appetiser. It offers a surprising dance of textures—the melt-in-your-mouth interior, the crisp outer edge, and the fresh crunch of the garnish—a perfect, modern celebration of two distinct culinary worlds.

🍽️ Recipe: Wasabi Bündnerfleisch Tataki

This recipe transforms the rich, cured Swiss beef into a delicate, seared Japanese delicacy.

Ingredients

Category	Item	Quantity	Notes
Bündnerfleisch	Bündnerfleisch (thinly sliced)	100g	Use the highest quality, pre-sliced is best
Tataki Sear	Sesame Oil (high smoke point)	2 Tbsp	For searing the meat
Tataki Sear	Freshly Ground Black Pepper	1/2 tsp	To season the exterior
Dressing	Soy Sauce (Low Sodium)	3 Tbsp	Essential for Umami
Dressing	Yuzu Juice	1 Tbsp	Or lime juice for a sharp citrus note
Dressing	Rice Vinegar	1 Tbsp	For acidity
Dressing	Prepared Wasabi Paste	1/2 tsp to 1 tsp	Adjust to desired heat
Dressing	Honey or Maple Syrup	1/2 tsp	To balance the salt and acid
Garnish	Fresh Chives	1 Tbsp	Finely chopped
Garnish	Toasted Sesame Seeds	1 tsp	For texture and nuttiness

Instructions and Method

1. Prepare the Bündnerfleisch

1. Lay the Bündnerfleisch slices out flat on a cutting board, overlapping them slightly to form a single, rectangular sheet. Gently press them together.
2. Lightly brush one side of the beef with a little sesame oil and generously season with black pepper.

2. Sear the Tataki Style

1. Heat the remaining sesame oil in a small frying pan over very high heat until it is just starting to smoke.
2. Carefully place the sheet of Bündnerfleisch (oiled side down) into the hot pan. Sear for only 10-15 seconds—just enough to crisp the edges and create a light crust. The inside should remain raw/cured.
3. Immediately remove the beef from the pan and let it cool completely on a clean cutting board.

3. Whisk the Wasabi Dressing

1. In a small bowl, whisk together the soy sauce, Yuzu juice, rice vinegar, wasabi paste, and honey/maple syrup until the wasabi is fully dissolved.
2. Taste and adjust the wasabi or sweetness as needed.

4. Assemble and Serve

1. Once cooled, slice the seared Bündnerfleisch sheet into 1-inch-wide strips.
2. Arrange the strips neatly on a white platter.
3. Drizzle the Wasabi-Yuzu dressing generously over the beef.
4. Garnish with finely chopped chives and a sprinkle of toasted sesame seeds. Serve immediately.

Chef's Tips

• Speed is Key for Tataki: The goal is to heat the outside quickly without cooking the inside. Ensure your pan is screaming hot and don't leave the meat on for more than 15 seconds.
• The Power of Quality: Since this dish has only a few ingredients, the quality of the Bündnerfleisch is paramount. Use the finest you can find for the best flavour and texture.
• Alternative for Yuzu: If you can't find Yuzu juice, a mix of two-thirds fresh lime juice and one-third fresh lemon juice provides a similar bright, tart complexity.
• Plating: For a truly elegant presentation, roll the sliced Tataki strips and stand them upright on the plate before drizzling with the sauce.