← Nouns Cooking · Japanese

Ingredients

• 300 g very thinly sliced beef sirloin or ribeye
• 8 spring onions, trimmed to the width of the beef
• 8 green beans, blanched (optional)
• 1 tbsp potato starch or plain flour
• 1 tbsp Toasted sesame oil
• 1 clove Garlic, grated
• 2 tbsp Sake
• 2 tbsp Soy sauce
• 2 tbsp Mirin
• 1 tsp Sugar
• 1 tsp Sesame seeds, toasted (optional)

Method

1. Blanch the spring onions in boiling water for 30 seconds so they bend easily, then cool and pat dry.
2. Overlap 2–3 slices of beef on a board to make a rectangle. Lay a bundle of spring onions (and beans) along the short end and roll up tightly. Make 8 rolls.
3. Mix the sauce ingredients. Dust the rolls lightly with starch.
4. Heat the sesame oil in a frying pan over medium heat. Cook the rolls seam side down for 2 min to seal, then turn them for 4–5 min until browned all over.
5. Add the garlic and sauce and simmer for 1–2 min, turning the rolls, until the sauce is thick and glossy.
6. Cut each roll into 3 pieces, stand them cut side up and spoon over the remaining glaze. Sprinkle with sesame.

Tips

• Thin sukiyaki or shabu-shabu beef from an Asian grocer is ideal; otherwise freeze steak for 30 minutes and slice it very thinly.
• Asparagus or carrot sticks make good fillings too.

Sources

Written in our own words after cross-checking these recipes:

Chopstick Chronicles Sudachi Recipes