Beef Tataki Rolls with Shiitake and Chives
Don’t let the dainty look of these small bites fool you. Each is packed with immense flavor and requires just the tiniest bit of ponzu. This recipe yields about thirty pieces.
Beef Tataki Rolls with Shiitake and Chives
10-12 shiitake mushrooms, sliced thinly
2 TBSP cooking oil
1 thin bunch of chives, cut into 1 inch portions
slices of lemon, for garnish
shredded daikon or greens such as watercress and pea sprouts, for garnish
In a pan over medium heat, lightly sauté shiitake mushroom slices in cooking oil until just cooked, about 1 1/2 –2 minutes. Sprinkle with a tiny bit of salt. Set aside and allow to cool completely.
Prepare beef according to the basic beef tataki recipe. Cut beef across the grain into the thinnest possible slices with a very sharp knife. Lightly tap each piece a few times with the blade of the knife to score, being careful not to cut all the way through. Lay beef slices flat vertically. For each slice, place 2-3 chives and 2-3 pieces of sautéed shiitake mushroom in the center. Roll each slice from the bottom into a small roll.
Arrange completed rolls on a serving tray and garnish with lemon slices and daikon or greens. Serve with ponzu dipping sauce.
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