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Ingredientes

Cost per recipe $3.73 view details

Direcciones

  1. * Note: In Japanese markets, sliced beef for this dish is labeled yakiniku meat. It is thicker than meat cut for sukiyaki or possibly shabu-shabu and easier to roll.
  2. Cut the carrot into 3- by 1/4-inch sticks. Blanch in lightly salted boiling water till soft yet crisp, about 3 min. Drain and set aside.
  3. Cut the daikon into sticks the same size as the carrots. Blanch in the same water till soft-crisp, about 1 minute.
  4. Place 1 carrot stick and 1 daikon stick on the narrow end of a beef slice. Place a daikon stick on top of the first carrot stick and a carrot stick on top of the first daikon stick to give a checkerboard appearance from the side. Roll the beef around the vegetables, placing seam-side down.
  5. Combine the soy sauce, sugar, sake, garlic and ginger root in a large skillet over medium-low heat and cook till the sugar has dissolved, about 2 min. Add in the meat rolls, seam-side down. Cook, turning till all sides are cooked, 12 to 15 min. The seam side will take the longest, about 4 to 5 min.
  6. Cold. Slice diagonally in half. Arrange on a platter with the diagonal cut on top.
  7. This recipe yields 10 rolls.
  8. Yield: 10 rolls

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 467g
Calories 955  
Calories from Fat 464 49%
Total Fat 51.47g 64%
Saturated Fat 20.71g 83%
Trans Fat 0.0g  
Cholesterol 198mg 66%
Sodium 3795mg 158%
Potassium 1177mg 34%
Total Carbs 59.81g 16%
Dietary Fiber 2.0g 7%
Sugars 52.66g 35%
Protein 60.47g 97%
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