Recipe by The Flying Chef
These are very delicious and full of flavour, they make a great bite sized food, if you were making several Japanese dishes. If serving by themselves as a meal, I have listed the recipe serves 4, but I usually serve sushi to start, so you may want to serve with an appetizer or steamed rice to accompany.
Top Review by CraftScout
These were excellent! I found some sukiyaki sliced beef at my local Asian market which worked perfectly for this recipe. I followed the recipe exactly as stated, going with the thickened glaze option. Yummy, and perfect with kappamaki and miso soup. Thank you for posting!
- 1 large carrot
- 12 small asparagus spears
- 4 green onions
- 12 slices filet of beef (thin slices)
- 1 tablespoon oil (I use olive oil but vegetable would be fine.)
- 80 ml mirin or 80 ml sweet rice wine
- 60 ml Japanese soy sauce
- 3 tablespoons sake
- 1 tablespoon sugar
- 2 tablespoons cornflour
Directions See How It's Made
- Using a vegetable peeler slice carrot into thin strips, lengthways. Cut strips to fit beef slices.
- Lay beef slices flat sift about 1 tablespoon of cornflour over the top. Lay 2 pieces each of carrot and onion and top with an asparagus spear, roll up beef and secure with kitchen string or toothpicks. Dust rolls with remaining cornflour.
- Heat the oil in a pan, add rolls, cook until browned all over. Remove rolls from pan, wipe oil from pan with absorbent paper.
- Return rolls to pan, add combined mirin, sake, soy sauce and sugar, bring to the boil. Reduce heat to a simmer and simmer rolls, stirring occasionally, until cooked through. If you prefer a thicker sauce remove rolls from pan and bring mixture to the boil to thicken or add just a small amount of cornflour mixed with water to thicken the sauce. Return rolls to pan to coat with sauce.
- Remove rolls from pan, cool 2 minutes. Remove and discard toothpicks, cut rolls in half, arrange on a serving plate and pour remaining sauce over.