Teriyaki Beef Lettuce Rolls
Wrap up your fill of savory meat and fresh veggies
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
-
Separate and rinse the red chicory leaves then dry off. Quarter the cherry tomatoes. Diagonally cut the pickle into 5 mm (0.2 in.) thick slices.
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Add the beef to a pan and saute over medium heat. Once the color changes, add in the soy sauce and mirin, and coat the meat slices thoroughly.
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Using the lettuce as a cup, serve filled with cooked rice, cherry tomatoes and pickles, and sprinkle on sesame seeds and garnish with chervil if desired.
Cooking Basics
1.
Rinse off any rice bran from the surface of the rice and any rice starch that attached during polishing. As it causes oxidation and sliminess, and is readily absorbed by the rice, quickly pour out the first batch of water used to rinse the rice that is cloudy from the rice bran content. This process is made easier by using an all-purpose strainer and a bowl.
2.
Rinse the rice by stirring with your hand and then discard of this water. Repeat this step 2 to 3 times until the water becomes less cloudy. Be careful not to rinse too vigorously, as doing so will damage the rice grains.
3.
Leave the rice in the colander for about 30 minutes to absorb water.
4.
Place the rice into the inner pot of a rice cooker, add the indicated amount of water, and then steam.
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