Gyuniku No Negimaki (scallion-stuffed Beef Rolls)

Mercy even with us is an optional virtue; we do not have to be merciful. We usually admire people who are, but we do not say that people must be so. We say everybody must be just. We say, for example, an employer, if he agrees to pay a certain wage, must pay that particular wage. If he does not pay it, then he is unjust and is liable to a lawsuit. All our contracts are based on the integrity and honesty and justice of people with whom we do business. They are actually subject to trials and imprisonment and even execution if they violate their duty of man to man. What about mercy among men? We love it. We admire it. We encourage it. We sometimes practice it. But we do not say mercy is obligatory… If this is true even of human affairs, we can see immediately that God does not have to be merciful. He gave us life and conscience. He gave us intelligence to meet our obligations, and He has a right to hold us responsible for using them. He has no further obligation to forgive us if we do not. We say that the Judge of all the earth cannot do wrong, but we cannot say that the Judge of all the earth must be merciful.

John Gerstner

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Japanese		1	Servings

INGREDIENTS

3/4	lb	Beef, London broil top
		round or similar cut
2	T	Soy sauce
1	T	Mirin
1	t	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 <[email protected]> on
Mar 28, 1998

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