Name: Glazed Beef and Asparagus Rolls
Yield: Makes about 30
Cuisine: Japan
Ingredients: 1 teaspoon saké (Japanese rice wine); 1 tablespoon water; suet, about 1 ½ tablespoons melted, OR vegetable oil; 2 scant tablespoons sugar; 1 pound lean sirloin of beef, sliced paper thin and broadly; ½ pound fresh asparagus; 3 tablespoons soy sauce

Preparation info

Makes about
30

Difficulty
Medium

Appears in

An American Taste of Japan

By Elizabeth Andoh

Published 1985

About

These are a more delicate version of the scallion and beef rolls so popular in Japanese restaurants in America.

Ingredients

½ pound fresh asparagus
1 pound lean sirloin of beef, sliced paper thin and broadly

Method

Snap off the tough stems of the asparagus; you’ll be left with stalks about 4 inches long. Use a single stalk for each roll if the asparagus is ½ inch or more in diameter; use two stalks if they’ve slender. If