Friday, January 23, 2009

Beef-maki with spring vegetables

In Japanese, maki means 'to roll'. To make these delicious beef rolls, ask your butcher to freeze the scotch fillet then thinly slice it on a meat slicer.

* 1/2 (100g) large carrot, cut into sticks the size of green beans
* 100g green beans, trimmed
* 5 dried shiitake mushrooms, soaked in 2 cups lukewarm water for 20 minutes
* 400g beef scotch fillet, ver thinly sliced
* 2 tsp vegetable or canola oil
* 2 tbs soy sauce
* 1 tbs cooking sake
* 1 tbs mirin (rice wine)

1. Cook carrot and green beans separately in a saucepan of boiling water for 2-3 minutes or until just tender. Refresh under cold water, then drain. Drain shiitakes, reserving 100ml soaking liquid. Discard stems and thinly slice caps.
2. Place 3-4 slices scotch fillet, horizontally and overlapping by 1cm, on a piece of plastic wrap to from a rectangle without gaps, then season with salt. Place carrot, beans and mushrooms horizontally in lines, a quarter of the way up from the bottom of the rectangle. Using plastic wrap as a guide, roll up tightly to enclose filling, then wrap in plastic wrap. Repeat with remaining scotch fillet and vegetables to make a total of 4-5 rolls. Refrigerate rolls for 1/2 hour or up to 4 hours.
3. Heat oil in a large frying pan over meduim-high heat adn brown beef rolls on all sides. Add reserved shiitake miquid, soy sauce, sake and mirin, cover pan with a lid and steam for 5 minutes or until meat is cooked through. Remove rolls from pan and simmer sauce until reduced to a drizzling consistency. To serve, cut each roll into four and place, cut-side up on a plate. Drizzle with sauce. Serve.

Recipe by Akiko Ganivet


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