Food Forum
Vol. 26 No. 1  April 2012

MORE ABOUT JAPANESE COOKING

TRADITIONAL RECIPE

BEEF YAWATA-MAKI (GOBO BEEF ROLLS)

Ingredients

GoboGobo
Serves 4

305 kcal  Protein 18.4 g  Fat 14.7 g (per person)

  • 1 gobo (burdock) root (200 g / 7 oz.)
Simmering liquid
  • 1 1/2 C dashi stock
  • 2 t Kikkoman Soy Sauce
  • 2 t Kikkoman Manjo Mirin
  • 8-12 thin slices* of beef rib loin (360 g / 12 oz.)
  • Flour
  • 1 T vegetable oil
Seasoning
  • 2 T sake
  • 2 T Kikkoman Soy Sauce
  • 2 T Kikkoman Manjo Mirin
  • 1 T sugar

Directions

  1. Scrape off outer skin of gobo with the back of a knife; cut the root into 10 cm / 4 in. pieces then cut lengthwise into quarters. Soak in water for about 5 minutes.
  2. Add simmering liquid ingredients and burdock to a pot; simmer until burdock softens, about 15-20 minutes. Set the pot aside to cool.
  3. Slightly overlap two or three slices of beef and dust lightly with flour. Place 4 quarters of burdock to form the shape of the whole root atop the beef slices and roll up.
  4. In a frying pan, heat vegetable oil. Add the beef rolls, rolled ends facing down, and sauté the rolls evenly over medium to high heat by rolling them in the frying pan. Add seasoning ingredients and roll to coat evenly.
  5. Remove rolls from pan before beef is overcooked. When slightly cooled, cut into bite sizes and serve.

* Each slice should be 7.5 cm (3 in.) x 15 cm (6 in.) in size, if smaller, use more slices.

Note: Any dish in which simmered gobo is rolled up with beef, eel or other ingredients is called yawata-maki, referring to Yawata, a town near Kyoto known for its gobo.

Recipe by Kikkoman Corporation

1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml

This recipe was inspired by “The Japanese Table” feature article “Japanese Fusion Cuisine: The Introduction of Beef” included in this issue.