Enoki mushroom beef roll in sweet soy sauce 

| Enoki mushroom beef roll in sweet soy sauce |
This is one of the easiest, best looking presentation Japanese inspired dish that you can serve when you have companies over or, simply make a neat bento!

The tricky part is you will need to use the Asian thinly sliced beef for hotpot to wrap the enoki mushroom for the best result.  First evenly separate the batch of enoki mushrooms into ten portions to perfectly split the enoki mushrooms in each roll.  Each pack of enoki mushroom can make about ten rolls.
What you need:
– 1 pack of enoki mushroom
– 10 pieces of Asian cut thinly sliced beef
– 3 tbsp low sodium soy sauce
– 1 tbsp maple syrup
– 1 tbsp mirin
– 1 tbsp rice wine
– 1/2 tbsp ponzu

What you do:
1. Wash the enoki mushroom and chop the root off, slightly defrost the beef slices until it gets a bit soften, prepare and mix the sauces together (except rice wine)
2. Evenly split the enoki mushroom into ten sets and wrap each set with a slice of beef
3. Heat the pan with some oil in medium heat and place all the beef rolls to sizzle and pour rice wine
4. Turn down to low heat, Roll the beef with tongs to ensure all sides are heated and pour sauces in, sizzle for another minute and serve!

 

|金菇肥牛卷|

利用火鍋剩下來的肥牛卷和金菇可以做一道非常簡單的日式小菜。金菇肥牛卷賣相精緻可以用來宴客又或者可以做個日式便當!

一包金菇大約可以做到十條肥牛卷,建議最好開始先將金菇平均分成十小份回比較容易確保份量平均。

材料:
–  1包金菇
– 10片肥牛
– 3湯匙低鹽醬
– 1 湯匙楓樹糖漿
– 1 湯匙味淋
– 1 湯匙米酒
– 1/2 湯匙柚子味醬油

做法:
1. 先將金菇洗淨切除根部;將肥牛稍微解凍,混合醬料(米酒除外)
2. 將金菇分成十小份然後用肥牛卷起
3. 利用中火燒熱鑊,放入肥牛卷,贊酒
4. 轉小火,用夾或者筷子翻動肥牛卷然後加入醬汁;待肥牛卷收汁即成!

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