Kicchiri Kitchen: Yahatamaki
Yahatamaki – rolled beef with burdock and carrot
This is an interesting-looking and delicious side dish, or it can be added to your bento.
Ingredients
serves 4 as a side dish
burdock (gobou) – 2 pieces about 13cm long
carrot – 2 pieces about 13 cm long
300 grams thinly sliced beef (sukiyaki you gyuniku)
a little oil
cooking sauce
1 cup dashi
1 tablespoon soy sauce
1 tablespoon mirin
1 tablespoon sake
a little salt
extra cooking sauce
2 tablespoons sake
1 tablespoon mirin
1 tablespoon soysauce
- Wash and clean the burdock with a brush to remove all dirt. Cut the burdock and carrot into pieces about 13 cm long
- Soak them in a bowl of water
- In a pot put the cooking sauce and the carrot and burdock. Cook for about 10-15 minutes until tender
- Remove from the pot and let them cool. When cool, quarter them lengthwise (still keeping their length)
- Lay out the slices of beef slightly overlapped. Place 2 strips of the burdock and 2 strips of the carrot on the beef and roll them. Repeat to use all the beef and vegetables
- Put the beef rolls in a fry pan with a little oil. Saute all sides until they are brown. Pour the extra cooking sauce over them and saute until all the sauce is gone
- Remove from the pan and slice into halves or 3cm thick slices
