Wagyu beef salad rolls

Name: Wagyu beef salad rolls
Prep time: 20 min
Cook time: 1 min
Total time: 21 min
Yield: Makes 10 rolls
Cuisine: Japanese
Ingredients: 2 tablespoons sake; ½ tablespoon sesame paste; 2 tablespoons beef or veal stock; 2 tablespoons beef or veal stock; 2 tablespoons soy sauce; ¼ cup (45 g) minced white onion; ½ cup (20 g) alfalfa sprouts; ½ cup (20 g) daikon sprouts; ½ cup (50 g) thinly shredded carrot; ½ zucchini, cut into thin strips; 4 oz (125 g) thinly sliced wagyu beef or sukiyaki beef (see note); 4 oz (125 g) thinly sliced wagyu beef or sukiyaki beef (see note); 1 cup (250 ml) beef or veal stock or ½ beef stock cube dissolved in 1 cup (250 ml) hot water; 1 cup (250 ml) beef or veal stock or ½ beef stock cube dissolved in 1 cup (250 ml) hot water; 1 cup (250 ml) beef or veal stock or ½ beef stock cube dissolved in 1 cup (250 ml) hot water; 1 cup (250 ml) beef or veal stock or ½ beef stock cube dissolved in 1 cup (250 ml) hot water

Preparation info

Makes
10
rolls

Difficulty
Easy
Ready in
25 min

Appears in

Asian Tapas

By Christophe Megel and Anton Kilayko

Published 2010

About

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) thinly sliced wagyu beef or sukiyaki beef (see note)
1

Asia
Japan

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