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Beef-Vegetable Roll

Cuisine: Japanese
Type: Meat
Courses: Starters and appetizers

Recipe Ingredients

1   Carrot
  Salt - as needed
1/2 lb 227g / 8ozDaikon
3/4 lb 340g / 11ozBeef rib-eye - thinly sliced
  = (yakiniku) - see * Note
1/4 cup 59mlSoy sauce
1/4 cup 49g / 1.7ozSugar
1 teaspoon 5mlSake
1   Garlic clove - minced
1/4 teaspoon 1.3mlGrated ginger root

Recipe Instructions

* Note: In Japanese markets, sliced beef for this dish is labeled yakiniku meat. It is thicker than meat cut for sukiyaki or shabu-shabu and easier to roll.

Cut 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.

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

Place 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.

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

This recipe yields 10 rolls.

Each roll: 125 calories; 457 mg sodium; 24 mg cholesterol; 7 grams fat; 3 grams saturated fat; 7 grams carbohydrates; 8 grams protein; 0.59 gram fiber.

The Los Angeles Times, 01-02-2002


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