500 gram piece, centre cut beef fillet
1 tablespoon Nanami Togarashi
2 teaspoons wasabi paste
1½ teaspoons sesame oil
1 tablespoon soy sauce
1 tablespoon lime juice
¼ cup olive oil
1 cup each julienned carrot and white daikon (Chinese white radish)
1 long red chilli, sliced into thin strips
2 spring onions, sliced into thin strips
extra Nanami Togarashi or toasted sesame seeds for garnish
Beef: Brush the beef with a little oil and season with salt. Heat a heavy based sauté pan until very hot and sear the beef, turning to brown on all sides. This should take 5 minutes in total.
Transfer the beef to a plate and rest for 5 minutes. Sprinkle the Togarashi on a board and roll the beef over it to coat on all sides. Place a long piece of plastic wrap on the bench and place the beef on top. Roll up the beef tightly, twisting the ends like a Christmas cracker. Holding the ends firmly continue to roll the beef until it forms into a tight salami shape. Refrigerate for at least 3 hours and up to 24 hours.
Dressing: Put all the ingredients except the olive oil in a bowl and whisk until smooth. Gradually whisk in the oil to make a thick dressing and season with salt.
To serve: Unwrap the beef and use a sharp knife to slice about ½ cm thick. Place the slices between two pieces of plastic wrap and gently press with a rolling pin until very thin. Lay the slices on the bench and brush with a little dressing. Top with the carrot, daikon, chilli, spring onions and rocket, letting them stick out both ends of the beef. Roll up and place on a serving platter. Brush with a little more dressing and top with a pinch of Togarashi or sesame seeds and a small rocket leaf. Serve the remaining dressing separately for dipping. Makes about 24 rolls
Pantry note: Nanami Togarashi is a Japanese seven-spice mixture that is a blend of red peppers, sansho pepper, roasted orange peel, black and white sesame seeds, seaweed, and ginger. Also known as Shichimi Togarashi. Available from Asian and other good food stores.