Japanese beef / Spring onion rolls

Japanese beef / Spring onion rolls

These beef rolls filled with spring onions are typical of Japanese fare-delicate to the eye and subtle to taste. To slice the beef finely, partially freeze it fist to keep it firm, or look for ready-prepared slices in the Asian markets.

16 fresh spring onions, trimmed at both ends but kept long
scant 120 ml mirin
scant 120 ml sake
scant 120 ml soy sauce

450 g marbled beef, cut into wide, paper-thin strips
peanut or vegetable oil
1 tbsp roasted sesame seeds

Blanch spring onions in boiling water for 1 minute, then drain and refresh under running cold water. In a bowl, combine miring, sake and soy sauce. Add drained spring onions. Cover and put aside to marinate for 2-3 hours. Place 3-4 strips of beef on flat surface, overlapping each other slightly, so that bed of beef is length of spring onions. Drain spring onions from marinade, reserving marinade. Lay 3 spring onions along centre of beef bed. Roll beef over spring onions to from a long, tight log, and tie with string to prevent it from unrolling. Repeat with remaining beef slices and spring onions, Place beef rolls in a dish and pour marinade over them. Cover and refrigerate from 2-3 hours.

Lightly oil a nonstick frying pan. Lift beef rolls from marinade and sear over a high heat until crisp. Transfer crisp rolls to a board and cut into 4-5 equal pieces. Place upright in a serving dish so you can see spring onion filling and sprinkle lightly with roasted sesame seeds.

Thanks: www.ghilliebasan.com