| 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 <MickieX@aol.com> on
Mar 28, 1998
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