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Ingredients
- 1 x carrot Salt as needed
- 1/2 lb daikon
- 3/4 lb beef rib-eye thinly sliced (yakiniku) see * Note
- 1/4 c. soy sauce
- 1/4 c. sugar
- 1 tsp sake
- 1 x garlic clove chopped
- 1/4 tsp grated ginger root
Directions
- * Note: In Japanese markets, sliced beef for this dish is labeled yakiniku meat. It is thicker than meat cut for sukiyaki or possibly shabu-shabu and easier to roll.
- Cut the carrot into 3- by 1/4-inch sticks. Blanch in lightly salted boiling water till soft yet crisp, about 3 min. Drain and set aside.
- Cut the daikon into sticks the same size as the carrots. Blanch in the same water till soft-crisp, about 1 minute.
- Place 1 carrot stick and 1 daikon stick on the narrow end of a beef slice. 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. Roll the beef around the vegetables, placing seam-side down.
- 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. Add in the meat rolls, seam-side down. Cook, turning till all sides are cooked, 12 to 15 min. The seam side will take the longest, about 4 to 5 min.
- Cold. Slice diagonally in half. Arrange on a platter with the diagonal cut on top.
- This recipe yields 10 rolls.
- Yield: 10 rolls
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 467g | |
| Calories 955 | |
| Calories from Fat 464 | 49% |
| Total Fat 51.47g | 64% |
| Saturated Fat 20.71g | 83% |
| Trans Fat 0.0g | |
| Cholesterol 198mg | 66% |
| Sodium 3795mg | 158% |
| Potassium 1177mg | 34% |
| Total Carbs 59.81g | 16% |
| Dietary Fiber 2.0g | 7% |
| Sugars 52.66g | 35% |
| Protein 60.47g | 97% |
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