Ja­panese-style carpac­cio with wasabi crème fraîche, crispy nori and pick­led rice dress­ing

donna hay - - Inspired Eye Fillet -

300g beef eye fil­let

2 tea­spoons wa­ter

2 tea­spoons sesame oil

5 sheets nori (dried sea­weed)

1 tea­spoon sea salt flakes

2 ta­ble­spoons soy sauce

1 ta­ble­spoon honey

1 ta­ble­spoon mirin (Ja­panese rice wine) 1½ tea­spoons wasabi

1 ta­ble­spoon crème fraîche shichimi tog­a­rashi, black sesame seeds and

mi­cro (baby) pur­ple shiso leaves, to serve pick­led rice dress­ing

2 tea­spoons sushi rice

2 ta­ble­spoons rice wine vine­gar

2 tea­spoons mirin (Ja­panese rice wine) 1 tea­spoon finely grated gin­ger

1 tea­spoon dashi pow­der

Tightly wrap the beef in plas­tic wrap and freeze for 30 min­utes or un­til firm. To make the dress­ing, place the rice in a small food pro­ces­sor (or spice grinder) and blend un­til fine. Place in a small bowl. Add the vine­gar, mirin, gin­ger and dashi pow­der and mix to com­bine. Set aside to pickle for 10 min­utes.

Pre­heat oven to 220°C (425°F). Place the wa­ter and sesame oil in a small bowl and mix to com­bine. Lightly brush each of the nori sheets with the oil mix­ture, sprin­kle each with salt and place on 2 large oven trays. Cook for 5 min­utes or un­til crisp and set aside. Place

1 of the crispy nori sheets in the food pro­ces­sor and process un­til fine. Set aside.

Place the soy, honey and mirin in a small bowl and mix to com­bine. Place the wasabi and crème fraîche in a small bowl and mix to com­bine. Place the nori sheets on serv­ing plates. Us­ing a sharp knife, slice the beef very thinly and ar­range on the nori. Spoon over the pick­led rice dress­ing, the soy dress­ing and sprin­kle with the nori pow­der, shichimi tog­a­rashi, black sesame seeds and shiso. Serve with the wasabi crème fraîche. MAKES 4.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.