Recipe: Shiitake Steak Handrolls with Wasabi Mayo

Okay. Before I give the recipe, let me just say …

Please vote for me in Ainsley Harriott’s #SoupSearch Challenge! If I win I get to go on a foodie adventure to Japan. It’s easy to vote. Just click here and then cast your vote for me. And if you’re a UK resident, you’ll be in with a chance to win your own free trip to Marrakech.

Thank you. Now, back to my recipe.

Yep, my shiitake steak handroll recipe was a spur of the moment decision during a recent bloggers’ cook off sponsored by Ainsley Harriott Foods as part of the TV Chef’s #SoupSearch Challenge.

All I knew was that I had thirty minutes to cook (with Ainsley) with access to limited ingredients and that my recipe had to somewhat Japanese and it had to include beef. Japan was randonly chosen as my destination country. Other competitors were assigned Argentina, Spain, Turkey and Vietnam.

It was really cool getting to meet and cook alongside Ainsley. He’s a total pro but still super friendly, down to earth and hilarious. He, the film crew and the other bloggers all liked my dish. I was actually pleased with my impromptu recipe as well and definitely will make it for myself at home. It’s easy, quick and fairly inexpensive. Most importantly, it’s delicious!.

If you like this recipe, please be sure to vote for me in the Ainsley Harriott Foods’ #SoupSearch Challenge on Facebook. Bon appetite and doumo arigatou!

SHIITAKE STEAK HANDROLLS WITH WASABI MAYO Yum

Ingredients (makes 4 servings)

Miso marinated beef

500g diced beef
2 tsp brown miso paste
2 tsp mirin
2 tsp soy sauce
2 finely diced spring onions
2 crushed cloves of garlic
pinch of grated ginger
1 finely diced small red chilli
small handful of toasted sesame seeds

Stir fry garnish

150g finely diced fresh shiitake mushrooms
1 finely diced pak choi
¼ finely diced cucumber
dash of soy sauce
dash of mirin
drop of sesame or cooking oil

Wasabi mayo

2 tbsp mayonnaise
juice of one lime
pinch of wasabi powder (to taste)

Rice

2 cups sushi rice or whichever rice your prefer

Nori

1 full sheet per roll

DIRECTIONS

Cook the rice.

Put the sesame seeds on a baking tray and place in the oven at low temperature. Mix up the marinade ingredients thoroughly in a large bowl. Toss in the beef and make sure all the pieces are equally marinated. Place the beef on a hot grill (or in a hot frying pan) and cook till done, sprinkling the toasted sesame seeds on top just before you finish. When done keep on the grill or place back in the bowl.

Stir fry the garnish in a pan or wok with the sesame oil or preferred cooking oil at a moderate temperature. Start with the pak choi and the soy sauce and mirin. After a minute or two, throw in the mushrooms. Then after another minute or so add the cucumber. When done place in the bowl with the marinated beef.

Keep about a tablespoon of rice to the side and put the rest of it in the bowl with the beef and the garnish. Mix well.

For the mayo, simply mix all the ingredients in a small bowl together.

For each handroll, take a sheet of nori. Start at the lower left hand corner of the sheet and roll into the shape of a cone. Roll it tightly lightly wetting the sheet with water around the “seams” to help seal it. It’s easiest to make one cone at a time.

Add just enough rice (from the bit you put to the side) into the base of the cone and pack it down. Follow with a small drop of the mayo. Then fill with the rest of the ingredients, topping the roll with mayo or leaving on the side.