| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Japanese | 1 | Servings | |
INGREDIENTS
| 3/4 | lb | Beef; London broil, top round or similar cut |
| 2 | tb | Soy sauce |
| 1 | tb | Mirin |
| 1 | ts | Fresh ginger root – finely grated |
| 3 | Scallions trimmed using all parts | |
| Flour | ||
| Vegetable oil | ||
| 1/2 | Lemon; cut into 4 wedges |
INSTRUCTIONS
This recipe is from the book: The Complete Book of Japanese Cooking by Elisabeth Lambert Ortiz with Mitsuko Endo. Cut beef into pieces about 5 x 3 x 1/8" thick. (Easier if partially frozen) Combine soy, mirin and ginger, marinate beef at least 30 mins. Cut scallions into 3" pieces, lay on beef sltrips. Dab a little flour on end of each beef strip and roll up. Coat rolls lightly in flour. Heat 2-3" oil in a tempura pan or saucepan to about 340 F or until bubbles form around a wooden chopstick. Fry rolls a few at a time about 2 mins. turning once or twice. Drain on rack or paper towels. Garnish with lemon wedges and squeeze over rolls. Serve hot and soonest. Serves 4 Variation: Instead of deep frying, rolls may be sauteed (don't coat with flour). Heat 2 T oil in a skillet and saute over medium high heat, turning to brown all over, about 3 - 4 mins. The flavor is surprisingly different. Posted to recipelu-digest by MickieX <MickieX@aol.com> on Mar 28, 1998
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