Advertisement
Wagyu beef salad rolls
- Makes
10
rolls - Difficulty
Easy
- Ready in
25 min
By Christophe Megel and Anton Kilayko
Published 2010
The best quality kobe or wagyu beef, lightly marbled with fat, is highly prized by the Japanese for its melt-in-the-mouth tenderness. A little goes a long way in this dish, where the meat’s inherent richness contrasts nicely with the crispness of vegetables and the zen-like purity of a soy-based sauce.
Ingredients
4 oz 125 g 1
Method
- Make the Sesame Dressing by puréeing all the ingredients to a smooth paste using a hand blender or mortar. Set aside.
- Briefly blanch the beef strips in the beef stock, about 10 seconds each.
- Place 4 to 5 strips of carrot and zucchini with some daikon and alfalfa sprouts on a strip of beef and roll it up. Repeat the process until all the ingredients ar
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe