Sukiyaki beef rolls

Method

 

1. First prepare the marinade. In a large bowl, mix together the soy sauce, ginger, mirin and wasabi. Add the beef slices and marinate in the refrigerator for 1 hour.

2. Remove a slice of beef from the marinade and shake off the excess liquid. Place on a flat surface and carefully spread a little wasabi over the slice.

3. Place 1 nori strip over the beef. Place 2 or 3 slivers of spring onion and shiitake mushrooms at one end of the beef slice.

4. Starting at the end with the onions and mushrooms, roll up the beef slice and secure it with a wooden cocktail stick. Roll in the cornflour and place on a platter.

5. Repeat to make the rest of the beef rolls. Reserve the remaining marinade.

6. Make the cooking sauce by mixing together the water, dashi stock powder, soy sauce, spring onions, sugar and cornflour with the reserved marinade.

7. In a large frying pan, heat the vegetable oil over a high heat. Add the beef rolls and pan-fry on all sides for 2-3 minutes. Reduce the heat then pour in the sauce mixture. Simmer the rolls for 8-10 minutes until the sauce becomes glazed.

8. Remove the cocktail sticks from the rolls. Cut the rolls in half and serve warm. If desired, serve a beaten egg in a sauce bowl for each person and invite guests to dip each bite into the beaten egg.

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Ingredients

450g Beef fillet, sliced, 3mm thick across the grain (about 16 slices)
1 tbsp Wasabi, Japanese horseradish paste
2 sheets Nori seaweed, each 20 x 19cm, cut into 16 strips
4 Spring onions, each cut on the diagonal into thin slices
8 shitake mushrooms, stalks removed, sliced into thin strips
6 tbsp cornflour

For the marinade

175ml Soy sauce
0.5 tsp grated fresh ginger
6 tbsp Mirin, Japanese sweet rice wine
0.5 tsp Wasabi

For the cooking sauce

300ml water
2 tsp dashi
3 tbsp Soy sauce
1 bunch Spring onions, white parts only, cut into 10cm-long slivers
2 tbsp Sugar
25g cornflour
4 tbsp vegetable oil
4 Eggs, beaten, to serve (optional)

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