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Wagyu A5 vegetable rolls: 12 from 150 g
Twelve rolls from 150 g of Wagyu: the melted fat coats the vegetable instead of running off into the pan. Two minutes of cooking.
One slice of Wagyu, one vegetable stick, and the fat does the rest. Roll the meat around a crisp vegetable and you get a hot bite where the melted fat coats the vegetable instead of running off into the pan. Twelve rolls from 150 g.
The right vegetable
It has to stay crisp after two minutes in the pan and must not release water: green asparagus, blanched green beans, carrot sticks, spring onion, enoki. Avoid zucchini and bell pepper, which slump and make the meat soggy.
Ingredients for 12 rolls
- 150 g Wagyu A5, sliced 2 mm thick, about 12 slices
- 12 vegetable sticks, 8 cm long
- 1 tablespoon soy sauce
- 1 teaspoon mirin
- Toasted sesame seeds, freshly ground pepper
Method
- Blanch the vegetables for one minute in salted boiling water, then chill them in ice water and pat dry. A damp vegetable makes the meat come loose.
- Roll each slice around a stick, overlapping it slightly. No toothpick needed: the fat holds it together on its own.
- Sear in a very hot dry pan, seam side down first, then turning: thirty seconds per quarter turn, two minutes in all.
- Glaze with the soy sauce and mirin during the last thirty seconds, off the heat if it browns too fast.
- Serve right away, with sesame and pepper.
Mistakes to avoid
- Slices that are too thick. Beyond 3 mm, the roll won't close.
- Raw vegetables. They stay hard: the meat cooks faster than they do.
- Too much filling. One stick per slice, or the roll opens up as it cooks.
- Glazing too early. The sugar in the mirin burns within a minute.
Frequently asked questions
How thick should the slices be?
2 mm. Ask for a thin cut, or put the piece in the freezer for ten minutes before slicing it yourself.
Can I make them ahead?
The rolls can be assembled two hours ahead and kept in the fridge, covered with plastic wrap. Cook them at the last minute.
Which cut?
Striploin slices the most evenly. Ribeye works too, but tears more easily.
Keep reading
The right cuts for this recipe
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