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Recipe

BEEF ROLLED KELP

(Japanese)



INGREDIENTS (4 servings):

250 g beef round, 50 g kelp (thin), 3 cups kelp-flavored stock, 2 tablespoons sugar, 2 tablespoons sweetened cooking "sake" ("mirin"), 2 tablespoons "sake" (Japanese rice wine), 3 tablespoons soy sauce ("shoyu"), 1 tablespoon tangy Japanese pepper ("sansho")
HOW TO COOK:
  1. Cut beef into 1.5 x 1.5 cm sticks.
  2. Soak kelp in water to cover until soft. Remove and cut into 20 cm pieces. Reserve soaking water.
  3. Place (1) across (2) and roll up kelp. Tie with kitchen string at 3 to 5 points.
  4. Place (3) in pan and pour reserved soaking water. Bring to boil and simmer 20 minutes, skimming surface. Add sugar, "mirin" and "sake" and simmer for 5 more minutes. Add soy sauce and simmer another 40 to 50 minutes or until kelp is soft. Sprinkle with tangy Japanese pepper and cook for 1 more minute.
  5. Remove kitchen string and cut into bite-size pieces.
Nutritional value
calories: 136 kcal, protein: 15.6 g, fat: 3.2 g, carbohydrate: 18.9 g, fiber: 1.2 g, calcium: 123 mg, iron: 2.5 mg, sodium: 1,185 mg, potassium: 1,119 mg, vitamin A: 74 IU, vitamin B1: 0.13 mg, vitamin B2: 0.24 mg, vitamin C: 4 mg, salt: 3.1 g


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