Seared Veal Medallions with Herbed Wasabi Butter
Fiery wasabi-spiked butter makes a luxurious glaze for the tender veal. It can be topped with reconstituted hijiki seaweed instead of nori. Chef Tetsuya Wakuda serves the veal with a refreshing cucumber and pickled ginger salad. The sea urchin roe adds a briny complexity to the butter.