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.
Ingredients (Serves 4)
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120 g / 4 oz. nagaimo Chinese yam, peeled*1
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2 large umeboshi, pickled Japanese apricots
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1 T Kikkoman Manjo Mirin
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8 thin slices of beef, each 40 g / 1.6 oz.
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16 leaves of shiso (perilla leaf)*2
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1 T vegetable oil
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3 T sake
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3 T Kikkoman Soy Sauce
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3 T Kikkoman Manjo Mirin
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2 t granulated sugar
- *1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml
Directions
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1
Cut nagaimo into 8 sticks, each roughly 10 cm / 4 in. long and 1 cm / 0.4 inch wide.
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2
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.
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3
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.
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4
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.
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5
Add sake to the pan. Cover with a lid and simmer for 5 minutes.
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6
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.
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7
Cut the beef rolls into bite sizes to serve.
- *1If nagaimo is not available, use potato.
- *2If shiso is unavailable, substitute egoma (wild sesame leaf).
Recipe by Kikkoman Corporation
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