Prep time: 15 minutes
Total time: 30 minutes
for the pickled cannabis leaves:
1/2 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 leaves
for the tartare:
4 ounces wagyu beef, finely diced
1 small black truffle (optional)
kosher salt, to taste
1 sheet nori, cut into squares
1 ounce caviar
gold leaf, to garnish (optional)
1. 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.
2. 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.
3. 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.