It’s a first world problem when your online shop doesn’t deliver the sushi you ordered to serve as canapés but yes, this was the predicament I found myself in.
It was New Year’s Eve (my birthday incidentally) and we were due at friends for a dinner party. Being super organised for once, I’d ordered several sushi platters.
The very nice lady from Waitrose turned up with the heart sinking words
Do you know about your missing items?
Why oh why?! It was the only thing that I actually needed from my shop (apart from a dozen cartons of Oatly Barista but that’s for another blog). So off I traipsed to M&S at 2.30 on NYE… and they’d run out of sushi.
Wracking my brain and thinking what other cold canapés I could do in the time frame and what was left of the apocalyptic supermarket shelves, I decided on beef tataki rolls.
They went down an absolute treat, are super easy to make and look seriously impressive.
Here’s the recipe.
Beef Tataki Rolls
Makes 20-24 rolls
Prep 20mins plus chilling
- beef fillet approx 500g
- soy sauce 4 tbsp
- sesame oil 1 tbsp
- sugar 1 tsp
- sesame seeds
- Chinese cabbage (I actually used romaine lettuce as couldn’t find any cabbage)
- 1 carrot
- A bunch of spring onions
- Soy sauce 3 tbsp
- Sesame oil 0.5 tbsp
- Sweet chilli sauce 1 tbsp
- coriander leaves
- Spiralised carrot
- Sesame seeds
Season, then sear the beef for about a minute on each side until brown.
Mix the soy sauce with sesame oil and sugar. Take about 1-2 tbsp of this dressing and brush over the meat. Wrap the meat in clingfilm and chill in the fridge for about an hour.
Finely cut the cabbage, carrot and spring onion keeping them in separate neat piles.
Slice the beef very thinly. put some of each veg on each meat slice, add a drizzle of dressing and roll up.
Sprinkle with sesame seeds and coriander leaves and serve with dipping sauce.
Top tip: Any spiralised veg as a garnish makes it look extra fancy and means my spiraliser actually gets some use!
We’re listening to: Call Me by Imelda May & Jack Savoretti.