-
1
* Note: In Japanese markets, sliced beef for this dish is labeled yakiniku meat.
-
2
It is thicker than meat cut for sukiyaki or possibly shabu-shabu and easier to roll.
-
3
Cut the carrot into 3- by 1/4-inch sticks.
-
4
Blanch in lightly salted boiling water till soft yet crisp, about 3 min.
-
5
Drain and set aside.
-
6
Cut the daikon into sticks the same size as the carrots.
-
7
Blanch in the same water till soft-crisp, about 1 minute.
-
8
Place 1 carrot stick and 1 daikon stick on the narrow end of a beef slice.
-
9
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.
-
10
Roll the beef around the vegetables, placing seam-side down.
-
11
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.
-
12
Add in the meat rolls, seam-side down.
-
13
Cook, turning till all sides are cooked, 12 to 15 min.
-
14
The seam side will take the longest, about 4 to 5 min.
-
15
Cold.
-
16
Slice diagonally in half.
-
17
Arrange on a platter with the diagonal cut on top.
-
18
This recipe yields 10 rolls.
