Food Forum
Vol. 29 No. 3  October 2015

MORE ABOUT JAPANESE COOKING

TRADITIONAL RECIPE

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

NagaimoNagaimo
Serves 4

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
Seasoning
  • 3 T Kikkoman Soy Sauce
  • 3 T Kikkoman Manjo Mirin
  • 2 t granulated sugar

Directions

  1. Cut nagaimo into 8 sticks, each roughly 10 cm / 4 in. long and 1 cm / 0.4 inch wide.
  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.
  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.
  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.
  5. Add sake to the pan. Cover with a lid and simmer for 5 minutes.
  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.
  7. 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