Beef Vegetable Roll Recipe

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   * Note: In Japanese markets, sliced beef for this dish is labeled yakiniku meat.

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   It is thicker than meat cut for sukiyaki or possibly shabu-shabu and easier to roll.

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   Cut the carrot into 3- by 1/4-inch sticks.

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   Blanch in lightly salted boiling water till soft yet crisp, about 3 min.

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   Drain and set aside.

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   Cut the daikon into sticks the same size as the carrots.

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   Blanch in the same water till soft-crisp, about 1 minute.

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   Place 1 carrot stick and 1 daikon stick on the narrow end of a beef slice.

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   Place a daikon stick on top of the first carrot stick and a carrot stick on top of the first daikon stick to give a checkerboard appearance from the side.

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    Roll the beef around the vegetables, placing seam-side down.

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    Combine the soy sauce, sugar, sake, garlic and ginger root in a large skillet over medium-low heat and cook till the sugar has dissolved, about 2 min.

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    Add in the meat rolls, seam-side down.

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    Cook, turning till all sides are cooked, 12 to 15 min.

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    The seam side will take the longest, about 4 to 5 min.

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    Cold.

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    Slice diagonally in half.

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    Arrange on a platter with the diagonal cut on top.

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    This recipe yields 10 rolls.

* Per serving · 4 servings · Values may vary.