Japanese Beef and Vegetable Rolls

Hey, all those who read my site and check in regularly, I am back from my business trip so start looking for regular posts again. I am still a little jet lagged so they may not be everyday for the next few days but I will get back on schedule soon.

I had a great trip to Australia although way to rushed and well to far away to go for just 9 days. I will be posting, over the next few days, some photos of some product's I bought back with me.

I found some awesome natural chopping boards and cheese boards that I will be adding for sale to my site.

It is too hard to describe the quality and to explain all the benefits of these boards, but I can say as a chef I absolutely fell in love with the beauty, the quality and the natural hygiene benefits of these boards.

It will be easier for you to understand once I post the photos and explain in detail just how wonderful these boards are, so check back over the next few days for a full post about these boards. I am really excited about them and can not wait to share and hear all your feedback.

Ingredients

1 Large carrot
12 Baby asparagus spears
4 Green onions
12 Thin slices of beef fillet
1 Tablespoon oil (I use olive oil but vegetable would be fine.)
80ml Mirin or sweet rice wine
60ml Japanese soy sauce
3 Tablespoons sake
1 Tablespoon sugar
2 Tablespoons cornflour



Method

1. Using a vegetable peeler slice carrot into thin strips, lengthways. Cut strips to fit beef slices.

2. Lay beef slices flat sift about 1 tablespoon of cornflour over the top. Lay 2 pieces each of carrot and onion and top with an asparagus spear, roll up beef and secure with kitchen string or toothpicks. Dust rolls with remaining cornflour.

3. Heat the oil in a pan, add rolls, cook until browned all over. Remove rolls from pan, wipe oil from pan with absorbent paper.

4. Return rolls to pan, add combined mirin, sake, soy sauce and sugar, bring to the boil. Reduce heat to a simmer and simmer rolls, stirring occasionally, until cooked through. If you prefer a thicker sauce remove rolls from pan and bring mixture to the boil to thicken or add just a small amount of cornflour mixed with water to thicken the sauce. Return rolls to pan to coat with sauce.

5. Remove rolls from pan, cool 2 minutes. Remove and discard toothpicks, cut rolls in half, arrange on a serving plate and pour remaining sauce over.



Serves 4

I usually serve sushi to start, so for 4 you may want to serve an appetizer before or perhaps some steamed rice to accompany, it just depends on appetites.

These rolls can also be made with pork fillet instead of beef if preferred.

All photos taken by me unless otherwise stated.