Ingredients Jump to Instructions ↓

  1. 1 Carrot Salt - as needed

  2. 1/2 lb 227g / 8oz Daikon

  3. 3/4 lb 340g / 11oz Beef rib-eye - thinly sliced

  4. 1/4 cup 59ml Soy sauce

  5. 1/4 cup 49g / 1.7oz Sugar

  6. 1 teaspoon 5ml Sake

  7. 1 Garlic clove - minced

  8. 1/4 teaspoon 1 1/3ml Grated ginger root

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: In Japanese markets, sliced beef for this dish is labeled yakiniku meat. It is thicker than meat cut for sukiyaki or shabu-shabu and easier to roll. Cut the carrot into 3- by 1/4-inch sticks. Blanch in lightly salted boiling water until soft yet crisp, about 3 minutes. Drain and set aside. Cut the daikon into sticks the same size as the carrots. Blanch in the same water until 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 until the sugar has dissolved, about 2 minutes. Add the meat rolls, seam-side down. Cook, turning until all sides are cooked, 12 to 15 minutes. The seam side will take the longest, about 4 to 5 minutes. Cool. Slice diagonally in half. Arrange on a platter with the diagonal cut on top. This recipe yields 10 rolls. Each roll: 125 calories; 457 mg sodium; 24 mg cholesterol; 7 grams fat; 3 grams saturated fat; 7 grams carbohydrates; 8 grams protein; 0.59 gram fiber.


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