Gastronomixs

Little rolls of ribeye with enoki and spring onion

Very simple à la minute recipe for cube roll.

Creation by Mark Vaessen, SUSHISAMBA restaurant, Amsterdam, the Netherlands.

Little rolls of ribeye with enoki and spring onion

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Ingredients

200

g

ribeye

 

 

salt and pepper

1

pack

enoki

20

g

spring onion, thinly sliced

Preparation method

  • Slice the raw ribeye on setting 4 of the meat slicer.
  • Sprinkle with salt and pepper.
  • Sprinkle the enoki and spring onion evenly over the slices of cube roll.
  • Roll the meat up tightly.
  • Sprinkle with a little oil and sear the rolls to seal them on the plancha or in a dry pan.
  • Ensure that the ribeye remains medium-rare.

Serving suggestions

  • Serve with teriyaki sauce or with yakiniku sauce and roasted sesame seeds.
  • Serve on very finely sliced oxheart cabbage.
  • Also delicious with a delicate vegetable salad.
  • You can also use green asparagus for the filling.

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