Tag Archives: Step by Step Photos

Wasabi Beef Roll

I had this wonderful Beef Roll in Daikoku Japanese Restaurant in Fiji, and although the one they served us was nice I felt it lacked a little something more.  So here is my recipe.

Beef Fillet or Scotch Fillet                                 500 gms – to be sliced thinly into       one big piece. Get the butcher to do this because I know if I had to do it would be minced beef as you need a very sharp knife.

Lay the meat out onto a flat slightly greased tray and chill thoroughly

Other Ingredients:

Garlic                                                               2 cloves – to be finely minced

Green Onion                                                     ½ – to be minced

Wasabi Paste                                                   about 1 tbsp or a little more to be spread

Pepper                                                             just a sprinkle

Sugar                                                               ¼ tsp

Mix the above and spread it over beef just before cooking.

Method for pan frying:

  1. Heat a pan that is big enough for your beef, so work backwards. Make sure the meat spread out fits into the pan
  2. Pour in a little olive oil and gently scrape the meat off the tray onto the pan.  Gently press one side of the meat to make it stick to the pan and then glide the rest of the meat out by slowly pulling away the tray.  Hence the importance that the meat is very cold.
  3. Once the side of the beef starts to cook, start rolling the beef. Do not leave it too long or it will dry out. Roll gently and keep the meat tight.  Make sure the roll is of equal size to ensure even cooking.
  4. Roll as shown.  Leave to cook for a few minutes. Keep turning to ensure equal cooking.  Cook depending on how rare you like your beef. Cut it with a sharp knife whilst still in the pan and serve.  Serve it with good old Kikkoman Soy Sauce.  Eat it while it is hot as it does not taste nice once it is cold.




You may add a slice of cheese in the roll to give it that extra flavor. Use a full flavored cheese, I would like to use Camembert or Brie actually.

Soup Day 14 – A Curried Soup

Today I felt like something different, maybe not a heavy soup or a light one but one that had to be just right.  I did not want something bland, or something that was too heavy and too tasty, but I wanted something that would give my taste buds a tiny bit of sensation.  So while digging through the fridge I found a Brinjal. Now a Brinjal could be curried and when cooked it would be quite mushy yet tasty as well.  So out came the Brinjal and a Tomato and I also found nice nicely diced onions, and I found a left over cabbage. So this was the beginning of my soup.

So here goes, Water  Sautéing Onions.  I will describe each photo.  First you boil a little water in a pot, not too much, not to little about ½ cup or so. Leave the water to boil and then toss in the onions.

Then toss the onions around either with a spoon or by jostling the pot around to move the onions.  Let it cook on steady heat.  By now the water would have lessened.

Have a cup of water ready. Toss the onions around, and watch them get brown.  Don’t let it burn, they can brown really fast so keep moving it around so it will not burn,

When it is brown enough and by now it should be totally dry, add in the cup of water. The color will be an instant brown.  So there you go, next time you want to sauté something try this method.

So now we can begin with our soup

Curried Vegetable Soup

Round Brinjal                                       1 – to be cut into large cubes

Tomato                                                1 medium – to be roughly chopped

Cabbage Leaves                                   2 or 3 – randomly torn

Curry Powder                                      ½ tsp or a little more if you wish

Chicken Powder                                   ½ tsp

Salt                                                      to taste


  1. Once you have sautéed the onions as explained below, add in the brinjals and tomatoes.  Let it simmer till the Brinjal is soft and almost not visible.
  2. Season and add in the curry and chicken powder.  Add in the Cabbage Leaves.
  3. Once Cabbage leaves are soft,  remove from heat and serve. 

I found this soup to be really nice and tasty and my brother who has been turning his nose up to my soups of late actually ate most of it.  So I only had half a bowl of soup today and nothing much else.  Shocking right?