Asparagus Teriyaki Wagyu Rolls

ideal for picnic

Wild garlic grows across the UK from late winter until the end of spring. The leaves can be eaten and it has a distinctive flavour of garlic. It's a perfect ingredient for pesto and dumplings. Why don't we go to pick your own wild garlic? Here's an amazing recipe with Wagyu and wild garlic. Please note wild garlic look similar to lily of the valley which is poisonous! Itadakimasu.



  • 100g Wagyu Beef (very thinly sliced)

  • 2 Thick Asparagus Spears (ends trimmed)

  • 1/4 tsp Sea Salt

  • 1/4 tsp Black Pepper

  • 1 tbsp Cornstarch or Potato-starch

  • 1 tbsp Vegetable Oil

  • 1 tbsp Sake or White Wine

  • 1 tbsp Mirin

  • 2 tsp Sugar

  • 1 tbsp Soy Sauce


  1. Boil water in a medium pan, add the asparagus for 1 min. Drain and cool down.

  2. Spread the beef on a cutting board, and seasons with the salt and pepper. Roll a spear of asparagus diagonally, slightly exposing the top and the bottom of the asparagus.

  3. Coat it in the cornstarch.

  4. Repeat the step 3 with the remaining ingredients.

  5. Heat oil in a frying pan over medium high heat and place asparagus wrapped in beef.

  6. Cook for about 1 min until the bottom part of the beef is golden browned. Turn them over and cook another 30 secs.

  7. Reduce the heat to low and add the sake, mirin, sugar and soy sauce.

  8. Cook until the sauce is thickened.


Serve with your favourite salad!