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Beef-Vegetable Roll

Black beans glistening with gold leaf; pink fish cake stuffed with a ruffly green shiso leaf and cream cheese; little cakes shaped like persimmons and peonies--these and other Japanese delicacies as exquisite as gems spilling from a treasure chest will ... Read more

Total time: 50 minutes | Makes 10 rolls
  • 1 carrot
  • Salt
  • 1/2 pound daikon
  • 3/4 pound thinly sliced beef rib-eye (yakiniku)
  • 1/4 cup soy sauce
  • 1/4 cup sugar
  • 1 teaspoon sake
  • 1 clove garlic, minced
  • 1/4 teaspoon grated ginger root

Step 1Cut the carrot into 3-by-1/4-inch sticks. Blanch in lightly salted boiling water until soft yet crisp, about 3 minutes. Drain and set aside.

Step 2Cut the daikon into sticks the same size as the carrots. Blanch in the same water until soft-crisp, about 1 minute.

Step 3Place 1 carrot stick and 1 daikon stick on the narrow end of a beef slice. Place a daikon stick on top of the first carrot stick and a carrot stick on top of the first daikon stick to give a checkerboard appearance from the side. Roll the beef around the vegetables, placing seam side down.

Step 4Combine the soy sauce, sugar, sake, garlic and ginger root in a large skillet over medium-low heat and cook until the sugar has dissolved, about 2 minutes.Add the meat rolls, seam side down. Cook, turning until all sides are cooked, 12 to 15 minutes. The seam side will take the longest, about 4 to 5 minutes.Cool.

Step 5Slice diagonally in half. Arrange on a platter with the diagonal cut on top.

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