牛肉の野菜巻
Glazed Beef and Vegetable Rolls
Beef often makes an appearance in Japanese home cooking. It is almost always thinly sliced. Not only is beef a great source of protein, but it is also tender and full of flavour—take care not to overcook it otherwise it will be too chewy and tough.
MAKES 12 ROLLS
400 g (14 oz) sirloin steak (3 cm/1¼ in thick), trimmed
2½ teaspoons potato starch, for sprinkling
6 spring onions (scallions), cut into 12 x 6 cm (2½ in) lengths
6 thin asparagus spears, trimmed, cut in half and lightly blanched
vegetable oil, for cooking
80 ml (2½ fl oz/1/3 cup) sake
80 ml (2½ fl oz/1/3 cup) mirin
80 ml (2½ fl oz/1/3 cup) Japanese soy sauce
1½ tablespoons caster (superfine) sugar
Freeze the beef for 3 hours, or until partially frozen. Use a sharp knife to slice very thinly along the length of the steak to form long, thin strips— you should have about 24 slices. Lay one strip of beef on a very clean workbench with the short end towards you. Lay another strip alongside it so that it just overlaps along its length, forming one strip of meat about 6 cm (2½ in) wide at the short end. Sprinkle with a little seasoned potato starch. Repeat with the rest of the meat—you should have 12 strips in total. Put a piece of spring onion and asparagus along the edge of the beef closest to you, then roll up and secure with kitchen string. Repeat with the remaining beef and vegetables.
Heat a little vegetable oil in a large frying pan over medium–high heat, then, working in batches, cook the rolls for 5–7 minutes, or until browned all over. Remove from the pan.
Combine the sake, mirin, soy sauce and sugar with 80 ml (2½ fl oz/1/3 cup) water, then add to the pan, stirring until the sugar dissolves. Bring to the boil for 1 minute, then reduce to a simmer. Add the beef rolls and cook for 5 minutes, or until cooked through, turning occasionally. Remove from the pan and set aside.
Carefully cut the string from the rolls, then cover the rolls with foil and set aside until needed. Pour any meat juices into the pan, then sit the pan over medium–high heat and bring to the boil. Cook for 5–7 minutes, or until the liquid is slightly thickened and glossy. Immediately return the beef rolls to the pan and cook for a further minute, turning continuously to coat and glaze well. Remove from the heat (cut each roll into thirds if serving with chopsticks) and drizzle with the remaining glaze before serving immediately. Great with a crisp green salad and a bowl of rice.
