Beef Yawata Maki (Glazed Beef Vegetable Rolls)

Method9 steps

1. 1

   Step 1: Bring a small pot of water to a rolling boil. Trim the eight green beans; peel the carrot (1) and cut it into batons matching the beans and the width of the beef slices. Add the beans and carrot to the boiling water and boil for 3 minutes, just until slightly softened. Transfer to a bowl of cold water, then drain and pat dry. They will cook further in the beef rolls.

   Blanch vegetables · 3 minUses 8 green beans · 1 carrot (peeled) · Water as needed to blanch the carrot and green beans · Cold water as needed to cool the blanched vegetables

   
2. 2

   Step 2: Lay out the four thin beef slices on a clean board and dust their upper surfaces with half the flour, 1/2 tbsp in total. Use the drained vegetables from step 1: place two green beans and two carrot batons in a 2 × 2 arrangement at one end of each slice. Keep any extra carrot batons aside rather than forcing them into the rolls.

   Uses 4 slices thinly sliced beef · 1/2 tbsp flour for inside surfaces · 8 drained green beans · 8 drained carrot batons, 2 per roll

   
3. 3

   Step 3: Tightly roll each filled beef slice from step 2 around its vegetables. Set the four finished raw rolls seam-side down in a container so they stay closed.

   Uses four filled beef slices

   
4. 4

   Step 4: Heat a frying pan over medium heat. Dust the four rolls from step 3 with the remaining 1/2 tbsp flour in a thin, even coating.

   Uses four raw beef and vegetable rolls · Remaining 1/2 tbsp flour for outside coating

   
5. 5

   Step 5: Mix the 2 tbsp soy sauce, 2 tbsp sake, 2 tbsp mirin and 1 tsp sugar in a small bowl. Set the sauce beside the stove before starting to fry.

   Uses 2 tbsp Japanese soy sauce (koikuchi shoyu) · 2 tbsp sake · 2 tbsp mirin · 1 tsp sugar

   
6. 6

   Step 6: Once the pan is hot, add the 1 tbsp oil and the flour-coated rolls from step 4, seam-side down first to seal them. Fry over medium heat, turning as needed, until lightly browned on every side.

   Uses 1 tbsp cooking oil · flour-coated raw beef rolls

   
7. 7

   Step 7: Add all the sauce from step 5 to the browned rolls and oil in step 6. Continue cooking, turning the rolls to coat them, until the glaze has thickened and the beef is fully cooked; check that the beef reaches at least 63 °C (145 °F). Watch the glaze closely so it does not burn, then remove the pan from the heat.

   Uses mixed soy-sake-mirin glaze · browned beef rolls and frying oil

   
8. 8

   Step 8: Lift the glazed rolls from step 7 onto a clean board and rest off the heat for at least 3 minutes. After the rest, cut each roll into halves or thirds with a clean knife.

   Rest cooked beef rolls · 3 minUses cooked glazed beef rolls lifted from the pan

   
9. 9

   Step 9: Serve all the cut, rested rolls from step 8 as four small appetizer portions or as part of a bento or side-dish spread.

   Uses cut and rested glazed beef rolls