| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Japanese |
Japanese, Appetizers, Meats |
8 |
Servings |
INGREDIENTS
| 4 |
oz |
Slice Rump Steak |
| 3 |
tb |
Teriyaki Sauce |
| 2 |
|
Spring Onions w/ 3" of stalk |
INSTRUCTIONS
PREPARE IN ADVANCE:
Cut onions in half lengthwise, the cut into 4" pieces.
Place the steak between sheets of greasproof paper and pound into 1/8"
thickness. Cut the steaks in half crosswise. Arrange the strip of onions
down the length of each piece of meat. Starting with the wide end, roll
into tight cylinders. Secure with toothpicks.
TO COOK:
Preheat grill. Dip rolls in Teriaki sauce and grill them 3" from heat
for 3 minutes. Dip again in sauce and grill for another 3 minutes.
Remove toothpicks, trim ends, and cut into 1" pieces. Stand each piece on
end.
From "Recipes-The Cooking of Japan" from Time-Life International, c1965.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/japan1.zip
A Message from our Provider:
“Our love for God is the heartbeat of our mission.”