Japanese Beef Rolls Recipes

Steps:

• Heat the oil in a skillet over medium heat. Add the mushrooms, cover and allow them to sweat over low heat until soft. Do not let them brown. Meanwhile, bring a large pot or skillet of water to a boil. Blanch asparagus by lowering it in a strainer into boiling water; cook just until bright green, about 30 seconds, and then transfer asparagus into ice water to stop the cooking. Set aside.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease a broiling pan.
• To construct the rolls, lay the steaks out flat. If your steaks are thick, pound them to about 1/4 inch thickness. Brush soy sauce onto the surface, then place a few mushrooms, a couple of green onions and 3 asparagus spears at one end of each steak. Roll up towards the other end to enclose, and secure each bundle with a toothpick. Place the rolls seam side down on the broiling pan.
• Roast under the preheated broiler until browned on top, about 3 minutes. Turn the rolls over and brown on the other side, 2 to 3 more minutes. Be careful not to overcook; this could burn the steaks or make the meat tough.

Steps:

• Preheat grill pan until hot; bring salted water to a boil over medium high heat in a saucepan.
• Blanch asparagus spears for 1 minute; drain and plunge in an ice water bath to stop cooking.
• In a small saucepan combine soy sauce, sugar, mirin (or dry sherry), ginger, and garlic; heat over medium heat until reduced and slightly thickened; set aside to cool.
• Cut green onions in fourths, lengthwise, so you have long strips.
• Slice beef in 1/4 inch slices, then pound to tenderize and thin out.
• Dip beef slice in soy sauce mixture and place on a clean work surface; season with pepper.
• Place an asparagus spear and a piece of green onion on the beef slice and roll up.
• Do the same with the remaining asparagus and beef.
• Grill beef rolls about 2 minutes until slightly charred and medium rare. Turn several times and brush with soy sauce mixture.
• Remove to a serving platter and drizzle generously with soy sauce mixture.

Steps:

• Using a vegetable peeler slice carrot into thin strips, lengthways. Cut strips to fit beef slices.
• Lay beef slices flat sift about 1 tablespoon of cornflour over the top. Lay 2 pieces each of carrot and onion and top with an asparagus spear, roll up beef and secure with kitchen string or toothpicks. Dust rolls with remaining cornflour.
• Heat the oil in a pan, add rolls, cook until browned all over. Remove rolls from pan, wipe oil from pan with absorbent paper.
• Return rolls to pan, add combined mirin, sake, soy sauce and sugar, bring to the boil. Reduce heat to a simmer and simmer rolls, stirring occasionally, until cooked through. If you prefer a thicker sauce remove rolls from pan and bring mixture to the boil to thicken or add just a small amount of cornflour mixed with water to thicken the sauce. Return rolls to pan to coat with sauce.
• Remove rolls from pan, cool 2 minutes. Remove and discard toothpicks, cut rolls in half, arrange on a serving plate and pour remaining sauce over.