Beef-Wrapped Rice Roll with Wasabi Flowers
Wasabi Flowers: A Harbinger of Spring
In Azumino, renowned for its Wasabi fields, "Wasabi flowers" and "Wasabi sprouts" grace local markets from February to May. These special ingredients herald the arrival of spring, often appearing in stores while snow still lingers but the sun starts to warm the earth.
Wasabi flowers are small, white, and very delicate, while the sprouts begin as small leaves and grow larger as the weather warms.
Tokubetsu Junmai Nama-Genshu (Daisekkei | Nagano Prefecture)
This spring-inspired dish pairs beautifully with Shinshu Daisekkei, a freshly squeezed, unpasteurized sake. The refreshing wasabi flavor and the savory beef sautéed in beef tallow complement the umami richness of Junmaishu. Enjoy this recipe as a main dish, serving the sake cold in a wine glass.
Please go through proper preparation for Wasabi flowers to unlock its unique spicy flavor.
- 200 g Cooked rice
- 6 slices Beef (Sliced for Sukiyaki is preferable)
- 1 tsp Salt
- 1 bunch Wasabi Flowers (About 300g)
- 1/2 tbsp Sugar
- 1/2 tbsp Salt
- Preparation
Cut the wasabi flowers into a few centimeter-long pieces, place them in a bowl, sprinkle with sugar and salt, and rub lightly. This process transforms bitterness into spiciness.
- Blanching
Pour hot water (about 80°C) over the Wasabi flowers and let them soak for about 2 minutes. Drain and rinse briefly with cold water.
- Refrigeration
Place the Wasabi flowers in a sealable container, sprinkle with salt, and refrigerate for about 3 hours to enhance the spicy taste.
- Mix with cooked rice
Take about 2 tablespoons of the prepared Wasabi flowers and mix them with cooked rice, adding a pinch of salt. Mix gently to avoid mashing the rice.
- Shape the Rice
Place the seasoned rice on plastic wrap and form it into a cylindrical shape.
- Wrap with Beef
Arrange 3 slices of beef on plastic wrap and wrap them around the rice.
- Sauté
Heat a frying pan over medium heat, melt some beef tallow, and sauté the beef rolls. Lightly salt the surface and rotate them until lightly charred.
- Serve
Cut the rolls into bite-sized pieces.