Ingredients:
For dry beef (bresaola)
- 1/4 lb (125 g) dry beef (bresaola), paper thin slices, can use prosciutto;
- 1 English cucumber, peeled and cut into six 3/8” (1 cm) thick slices;
- Egg custard or soft tofu and cut six 3/8” (1 cm) thick slices;
- 1 teaspoon safflower oil.
For wasabi mayonnaise sauce
- 1 teaspoon powder wasabi (can be substituted with wasabi paste);
- 1 teaspoon water (no need if you are using wasabi paste);
- 2 tablespoons mayonnaise.
Recipe:
Serving for 2
For dry beef
- Add safflower oil to a sauté pan over medium high heat;
- Slowly place egg custard or tofu;
- Lightly brown each side for 2 minutes;
- Take them out and place on a paper towel to get rid of excess oil;
- Place the cucumber slices on the bottom;
- Layer egg custard/tofu;
- Roll dry beef (bresaola) to form a rose;
- Add to the top of the decks;
- Finish with a dollop of wasabi mayonnaise sauce;
- Serve warm.
For wasabi mayonnaise sauce
- Mix water and wasabi to the consistency of a paste;
- Add mayonnaise to the wasabi paste and mix well until it is smooth.