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Beef-maki with spring vegetables
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Prep Time:
70 minutes
Cook Time:
20 minutes
Total Time:
90 minutes
Create savory Japanese beef rolls by thinly slicing frozen scotch fillet for a delectable maki experience.
Ingredients:
  • 100g carrot
  • 100g green beans, trimmed
  • 5 dried shiitake mushrooms, soaked in 2 cups lukewarm water for 20 minutes
  • 400g beef scotch fillet, very thinly sliced
  • 2 tsp vegetable or canola oil
  • 20.00 ml cooking sake
  • 20.00 ml mirin (rice wine)
Instructions:
  • In a saucepan of boiling water, blanch the carrot and green beans for 2-3 minutes until tender. Refresh them in cold water and drain. Slice the shiitake mushroom caps after removing the stems and reserve 100ml of the soaking liquid.
  • Lay 3-4 slices of scotch fillet horizontally, slightly overlapping on plastic wrap to form a rectangle. Season with salt. Arrange carrot, beans, and mushrooms in lines a quarter of the way up from the bottom. Roll tightly to enclose filling using plastic wrap as a guide. Repeat process with remaining fillet and vegetables to make 4-5 rolls. Chill in the refrigerator for 30 minutes to 4 hours.
  • In a large frying pan over medium-high heat, heat oil and brown beef rolls on all sides. Add reserved shiitake liquid, soy sauce, sake, and mirin. Cover with a lid and steam for 5 minutes until meat is cooked through. Remove rolls and simmer sauce until it thickens. Cut each roll into four pieces and place on a plate, cut-side up. Drizzle with sauce and serve.

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