Beef and Scallion Roll-Ups

Recipe Beef and Scallion Roll-Ups


Cut sliced beef into half.

Cut scallion crosswise thinly and sprinkle with salt and pepper. Add 1 tablespoon of flour and mix until softened.

Put tazuna konnyaku (twisted devil’s tongue jelly) in boiling water to remove smell and drain.

Mix .

Cut cabbage thinly, rinse in cold water and drain in a sieve.

Remove stems from kaiwaredaikon (young shoots of raddish), cut into half and mix with the cabbage.

Spread beef slices and sprinkle with salt and pepper and then flour. Put the softened scallion on top and roll. Make 6-8 rolls. Roll tazuna konnyaku with remaining beefs.

Heat vegetable oil in a frying pan, put beef rolls side by side with the end of the roll facing down. Brown the rolls.

Add and shake to coat until the liquid is absorbed.

Serve cabbages in a plate and #3 on top.

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