INGREDIENTS
400g rib-eye or sirloin steak, thinly sliced
5 asparagus spears, trimmed and halved
5 spring onions, trimmed and halved
120g Enoki mushrooms
4 tbsp Japanese soy sauce
4 tbsp Mirin
1 tbsp vegetable oil
2/3 tbsp Sake
1 pinch Sichuan pepper
METHOD
Step 1
In a small bowl, mix together the soy sauce and Mirin. Set aside.
Step 2
Thinly slice or pound flat the sirloin slices until roughly 5mm thick. Spread the slice beef on a cutting board and top with asparagus, spring onion, and Enoki mushrooms. Roll up tightly and place seam side down.
Step 3
Heat a large skillet over high heat and coat with oil. Arrange the rolls with the seam side down and turn to sear all sides, while simultaneously brushing the rolls with the soy and mirin.
Step 4
Once the rolls are cooked, splash over the sake and let the alcohol evaporate before sprinkling with a little Sichuan pepper. Serve each roll whole or cut into bite-size slices for canapés.
