Wagyu & Crunchy Vegetable Roll Canapés
Drogo
6 - 8
15 minutes
5 minutes
These Wagyu canapés are an elegant way to make a piece of exceptional Wagyu sirloin go further when entertaining. Thin slices of seared Wagyu are wrapped around crisp red pepper, cucumber, carrot and spring onion, creating bite-sized rolls with a delicious contrast between rich beef and fresh vegetables.
Served with a dipping sauce of soy, rice vinegar, sesame, chilli and fresh ginger, these Wagyu beef canapés balance richness, freshness, heat and acidity. They make an impressive appetiser for dinner parties, drinks parties or special occasions while requiring just five minutes of cooking.
Using Wagyu in smaller portions also allows its rich flavour to remain the focus of each canapé. Simply secure each roll with a cocktail stick and serve alongside the dipping sauce.
Ingredients
Wagyu and Crunchy Veg Roll Canapes
- 400g Wagyu sirloin
- 1-2 red peppers
- 1 cucumber
- 1 carrot
- 1-2 spring onions
- 2 tablespoons soy sauce
- 4 tablespoons rice vinegar
- 2 teaspoons sesame oil
- 2 teaspoons chilli oil, with sediment (we used Chiu Chow)
- 2 cm fresh ginger, finely diced
- 1 teaspoon caster sugar
- Cocktail sticks to secure the canapes
Directions
Method
- Step 1, Make the dip by combining the soy sauce, rice vinegar, sesame oil, chilli oil, fresh ginger and sugar and mixing well. Set aside.
- Step 2, Heat a cast-iron or other heavy-based frying pan until very hot. Season the Wagyu steak very well with salt and cook for 2-3 minutes each side, or until cooked to your liking.
- Step 3, Rest the steak for 5 minutes. Meanwhile, slice the vegetables into very thin strips.
- Step 4, Once the steak is rested, slice it thinly.
- Step 5, Gather a small bunch of vegetable strips and wrap a piece of steak around them, using a cocktail stick to secure the bundle. Repeat with the remaining steak slices.
Ingredients you'll need
