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