Small dice <quantity>½</quantity> of a shallot

Roughly chop <quantity>1<unit>tsp</unit></quantity> of pickled red shiso

Chop <quantity>½</quantity> of an umeboshi until it looks like a paste

Dice <quantity>½</quantity> shiso leaf into small pieces

Finely chop <quantity>300<unit>g</unit></quantity> of beef sirloin, removing any excess fat as needed

Add salt to taste and the pickled red shiso

Add the chopped umeboshi and run the knife through the meat to further chop and combine the ingredients

Add the diced shiso, chopped meat, <quantity>1<unit>tbsp</unit></quantity> of the umeboshi’s brine, and the diced shallot to a bowl

Add <quantity>1<unit>tbsp</unit></quantity> of extra virgin olive oil and mix until all ingredients are fully incorporated. Adjust the salt if needed

Plate the meat on a serving dish and top with torn pieces of shiso leaf

Drizzle with extra virgin olive oil to taste. The beef tartare is ready

Enjoy this fun take on a classic dish!