• ¼–½ pound lean beef, sliced paper thin
• 8–10 scallion(s)
• 1 tablespoon vegetable oil
• 2 tablespoons soy sauce
• 1½ tablespoons sugar
• 1 tablespoon saké (rice wine)
• 1 tablespoon dashi (Basic Soup Stock) or water
• 1 teaspoon sesame seeds

Cut the beef into 8 slices, each approximately 6 inches long and 2 inches wide. Trim the scallions of their roots and any wilted tops before cutting them into 2-inch lengths. Make 8 bundles of scallions, using some of the green tops and white bottoms. Wrap each bundle tightly in a strip of meat and secure with a toothpick or string.

Heat the oil in a skillet and sauté the beef rolls over high heat, shaking the pan frequently to brown them on all sides. Add the soy sauce, sugar, rice wine and stock or water, and lower the heat slightly. Braise the rolls in the foaming liquid, turning them occasionally, for 3 minutes. Remove the pan from the heat and remove toothpicks or strings. Continue to braise, shaking the pan, for 2 minutes or until nearly all the sauce is reduced. Put the rolls on a plate, then cut each across in half.

In a clean dry skillet, dry roast the sesame seeds until golden and coarsely grind them. Sprinkle the crushed seeds over the beef rolls just before serving.