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Wagyu and Crunchy Veg Roll Canapes

  • Feeds 6 - 8 people
  • Prep time 15m
  • Cook time 5m

This is a great way to make a piece of exceptional Wagyu beef go further. The steak is seared and sliced into strips then wrapped around crunchy fresh vegetables, which make a fantastic contrast with the rich meat. 

The canapes are served with a flavourful dipping sauce of soy, chilli oil, sesame and ginger.

  • 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
  1. Make the dip by combining the soy sauce, rice vinegar, sesame oil, chilli oil, fresh ginger and sugar and mixing well. Set aside.
  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.
  3. Rest the steak for 5 minutes. Meanwhile, slice the vegetables into very thin strips.
  4. Once the steak is rested, slice it thinly.
  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.

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