|
|
NISHIKI MAKI
(Vegetables Rolled in Kobe Beef) |
| 4 Servings |
 |
| Ingredients |
7 oz Thinly Sliced Kobe Beef
pinch Powdered Ginger
2 2/3 T Soy Sauce
1/2 Carrot, cut into 2-inch pieces
1 Scallion
1 Pimento
2 Shiitake Mushrooms
2 T Salad Oil
2 T Mirin (sweet rice wine)
Lettuce or Green Vegetables
|
|
|
|
|
|
|
| Method |
| Combine beef with powdered ginger and 2 teaspoons soy
sauce; let stand for 15 minutes.
Thinly slice carrot, scallion, pimento and Shiitake
mushrooms.
Lay out beef; fill with vegetables and roll.
Fastened with toothpick.
Heat 2 tablespoons oil in frying pan.
Fry meat rolls turning on all sides.
Add 2 tablespoons mirin and turn up heat.
Remove toothpick, cut into bite-size pieces.
Place on dish, cut side up.
Garnish with lettuce or green vegetables. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
