BEEF ROLL-UPS WITH NAGAIMO AND UMEBOSHI
Vegetables wrapped in beef is a popular dish to make at home. Other tasty fillings include asparagus, Japanese long onion, gobo (burdock root), carrot and green beans.
279 kcal Protein 18.6 g Fat 12.0 g (per person)
- 120 g / 4 oz. nagaimo Chinese yam, peeled*
- 2 large umeboshi, pickled Japanese apricots
- 1 T Kikkoman Manjo Mirin
- 8 thin slices of beef, each 40 g / 1.6 oz.
- 16 leaves of shiso (perilla leaf)**
- 1 T vegetable oil
- 3 T sake
- 3 T Kikkoman Soy Sauce
- 3 T Kikkoman Manjo Mirin
- 2 t granulated sugar
- Cut nagaimo into 8 sticks, each roughly 10 cm / 4 in. long and 1 cm / 0.4 inch wide.
- Remove the pits from the umeboshi. Mince the umeboshi and put into a small bowl. Add 1 T mirin and smooth to make a paste.
- Lay out one beef slice on a cutting board. Lightly spread a small amount of the umeboshi paste on top of the slice, place 2 shiso leaves atop the paste, then place a stick of nagaimo on the side nearest you. Roll up the beef (see photos); repeat to make a total of 8 rolls.
- Heat vegetable oil in a frying pan over medium heat; add the beef rolls with rolled ends facing down. Cook until golden brown, while shaking the pan.
- Add sake to the pan. Cover with a lid and simmer for 5 minutes.
- Add the seasoning ingredients and simmer again uncovered until the liquid has reduced and glazed, shaking the pan so that the liquid evenly coats the rolls.
- Cut the beef rolls into bite sizes to serve.
* If nagaimo is not available, use potato.
** If shiso is unavailable, substitute egoma (wild sesame leaf).
Recipe by Kikkoman Corporation
1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml