• Beef Roll

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    • 7/8 lb boneless beef rump thinly sliced
    • 2 1/2 ounce string beans
    • 1/2 x carrot Salt to taste Freshly-grnd black pepper to taste Sesame oil as needed
    • 1 x burdock root (gobo) Cornstarch Veg. oil
    • 4 Tbsp. soy sauce (shoyu)
    • 2 Tbsp. sweetened cooking sake (mirin)
    • 2 Tbsp. sugar
    • 2 Tbsp. Japanese rice wine (sake)
    • 5/8 c. kelp-flavored fish stock (nidashijiru)
    • 2 Tbsp. sugar
    • 2 Tbsp. soy sauce


    1. Mix ingredients for marinade in bowl. Marinate beef in it for about 30 min.
    2. String the beans. Pare and cut carrot into matchstick-size pcs. Boil string beans and carrot for 1 to 2 min and drain in colander. Heat sesame oil in frying pan and saute/fry string beans and carrot, season with salt and pepper. Remove and let cold.
    3. Wash burdock and scrape off thin brown skin with back of knife. Cut into quarters lengthwise and soak briefly in water containing vinegar to prevent discoloration. Boil for a few min in fresh water containing vinegar and drain in colander.
    4. Mix ingredients for simmering liquid and boil in pot. Add in burdock and continue cooking till soft. Remove burdock and let cold.
    5. Divide beef into thirds, flatten one by one on cutting board, flour with cornstarch and roll with string beans, carrots and burdok inside. Wet rolled edge and press to seal well.
    6. Preheat oven to 500 degrees. Lightly grease oven plate with veg. oil. With rolled edge down, place beef rolls on oven plate and bake for 10 to 12 min (when baking in high-speed gas oven), till brown. Baste beef with remaining marinade every 4 to 5 min. Can also be panbroiled thoroughly in a frying pan.
    7. Cut beef rolls into bite-size pcs and place on serving plate. Garnish with leaves and/or possibly pickled vegetables cut decoratively (for example, like flowers).
    8. This recipe yields 3 rolls.
    9. Yield: 3 rolls

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