Classic Rolled Beef with Vegetables

Name: Classic Rolled Beef with Vegetables (Gyuniku no Yasaimaki)
Cuisine: Japanese
Ingredients: ½ red bell pepper, stem, seeds, and white ribs removed; ½ red bell pepper, stem, seeds, and white ribs removed; ½ red bell pepper, stem, seeds, and white ribs removed; ½ red bell pepper, stem, seeds, and white ribs removed; 14 ounces beef sirloin; 1 package enokitake mushrooms, stem ends removed; Salt; Fresh-ground black pepper; 12 shishitogarashi peppers, preferably, or 1 medium size green bell pepper; 12 shishitogarashi peppers, preferably, or 1 medium size green bell pepper; 2 tablespoons vegetable oil; 2 tablespoons sake (rice wine); 2 tablespoons sake (rice wine); 2 tablespoons mirin (sweet cooking wine); 2 tablespoons mirin (sweet cooking wine); 2 tablespoons sugar; 2 teaspoons shoyu (soy sauce); 2 teaspoons shoyu (soy sauce); ½ teaspoon tamari

Gyuniku no Yasaimaki

Preparation info

4
servings

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

Until import restrictions were relaxed in 1991, beef was a very expensive food in Japan. Since then, imports from the United States, Australia, and New Zealand have brought great reductions in the price of beef, and great changes in the way in which beef is consumed in Japan. Now a Japanese family can afford to purchase a thick steak to prepare at home. However, most of the beef sold by Japanese butchers today is still in its traditional thin-sliced form.

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Ingredients

Asia
Japan
Starter

Ingredients

Method