Beef Vegetable Roll Recipe

Directions

1. 1
   * Note: In Japanese markets, sliced beef for this dish is labeled yakiniku meat.
2. 2
   It is thicker than meat cut for sukiyaki or possibly shabu-shabu and easier to roll.
3. 3
   Cut the carrot into 3- by 1/4-inch sticks.
4. 4
   Blanch in lightly salted boiling water till soft yet crisp, about 3 min.
5. 5
   Drain and set aside.
6. 6
   Cut the daikon into sticks the same size as the carrots.
7. 7
   Blanch in the same water till soft-crisp, about 1 minute.
8. 8
   Place 1 carrot stick and 1 daikon stick on the narrow end of a beef slice.
9. 9
   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.
10. 10
    Roll the beef around the vegetables, placing seam-side down.
11. 11
    Combine the soy sauce, sugar, sake, garlic and ginger root in a large skillet over medium-low heat and cook till the sugar has dissolved, about 2 min.
12. 12
    Add in the meat rolls, seam-side down.
13. 13
    Cook, turning till all sides are cooked, 12 to 15 min.
14. 14
    The seam side will take the longest, about 4 to 5 min.
15. 15
    Cold.
16. 16
    Slice diagonally in half.
17. 17
    Arrange on a platter with the diagonal cut on top.
18. 18
    This recipe yields 10 rolls.
19. 19
    Yield: 10 rolls