Here’s an appetizer worth talking about—and I promise these meaty grilled rolls will stop the small talk at a cocktail party. With both the beef strips and the burdock marinated, these grilled rollups have a big beefy flavor and a delightful crunch from the strips of burdock root. The accent garnish of shichimi togarashi, a spice blend, gives a hint of warm—not fiery—heat that nicely complements the beef. If you can, head to an Asian market and look for boneless short ribs or other well-marbled beef that has been sliced paper-thin for sukiyaki. It will save you a lot of time. Otherwise, ask your butcher to slice it. If you end up doing it yourself, partially freeze the meat and cut it into paper-thin strips when it is firm and ice-cold.
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