Japanese Beef-Vegetable Roll


– 1 x carrot
– Salt as needed
– 1/2 lb daikon
– 3/4 lb beef rib-eye thinly sliced (yakiniku)
– 1/4 cup soy sauce
– 1/4 cup sugar
– 1 tsp sake
– 1 x garlic clove minced
– 1/4 tsp grated ginger root


– Cut the carrot into 3- by 1/4-inch sticks. Blanch in lightly salted boiling water until soft yet crisp, about 3 minutes. Drain and set aside.
– Cut the daikon into sticks the same size as the carrots. Blanch in the same water until soft-crisp, about 1 minute.
– 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.
– Combine the soy sauce, sugar, sake, garlic and ginger root in a large skillet over medium-low heat and cook until the sugar has dissolved, about 2 minutes. Add the meat rolls, seam-side down. Cook, turning until all sides are cooked, 12 to 15 minutes. The seam side will take the longest, about 4 to 5 minutes.
– Cool. Slice diagonally in half. Arrange on a platter with the diagonal cut on top.

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