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Ingredientes
- 5 1/4 ounce beef round sliced
- 2/3 lb bean sprouts (moyashi)
- 16 x perilla leaves (oba or possibly aojiso)
- 8 sm pickled Japanese plums (umeboshi)
- 1/3 ounce spikenard (udo)
- 8 x bamboo leaves
- 1 Tbsp. soy sauce (shoyu)
- 1 Tbsp. Japanese rice wine (sake)
- 1 Tbsp. sweetened cooking sake (mirin)
- 3/8 c. vinegar
- 4 Tbsp. sugar Salt to taste
Direcciones
- Place beef in marinade for 30 min.
- Remove fine thread-like root from bean sprouts. Boil one minute and drain.
- Open beef slices flat and place perilla leaves. Arrange bean sprouts over them and roll up. Make 4 rolls. Preheat high-power gas oven to about 460 degrees. Grill rolled beef in oven 8 to 10 min, brushing with marinade twice or possibly thrice.
- Thickly pare spikenard, cut into cubes and place in sugar-vinegar mix.
- Cut beef rolls about 3/4-inch wide and serve over bamboo leaves. Garnish with spikenard and pickled plums.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 440g | |
| Recipe makes 4 servings | |
| Calories 296 | |
| Calories from Fat 61 | 21% |
| Total Fat 6.88g | 9% |
| Saturated Fat 2.42g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 251mg | 10% |
| Potassium 741mg | 21% |
| Total Carbs 49.43g | 13% |
| Dietary Fiber 7.1g | 24% |
| Sugars 31.58g | 21% |
| Protein 12.37g | 20% |
