12962 Serves 8 Wed Aug 06 08:14:20 -0700 2008 Tue Feb 03 00:44:43 -0800 2009 Licensed http://www.chow.com/recipes/12962 Tue, 03 Feb 2009 08:44:43 GMT This recipe offers three different beef-wrapped bundles, one served cold and two warm or at room temperature, with two dressings, goma aye, a light sesame-soy mixture, and goma miso aye, a more substantial, dark, creamy sesame-miso mixture. The Japanese would traditionally grind the sesame seeds in a suribachi, a kind of mortar and pestle. These rolls may be sliced into bite-size pieces for hors d'oeuvres.

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Combine the soy sauce, mirin, and sugar and mix well. Reserve. (The sukiyaki marinade may be made 1 day in advance.)

Reserve ½ tablespoon [8 mL] of the toasted seeds for garnish. Finely grind the remaining 2 tablespoons [30 mL] of seeds in a spice or coffee grinder until they just start to form a paste. Mix well with the soy sauce, mirin, and the dashi stock to combine. Reserve.

Combine the sesame seeds and the sugar in a spice or coffee grinder and process until the mixture forms a paste. Mix in the miso paste and mirin. Reserve.

Blanch the trimmed beans in lightly salted boiling water for 2 to 4 minutes, then refresh in cold water. Drain and pat dry.

Spread a thin layer of wasabi paste across the surface of the beef slices and sprinkle lightly with sansho powder and black pepper. Fold the edges of the beef slices under to create straight edges on both sides.

Wrap each slice around 3 blanched green beans and place them, seam side down, on a sheet pan. Reserve, refrigerated. The rolls may be made in advance, individually wrapped in plastic film.

Toss the sukiyaki marinade with the beef slices. Marinate for 10 minutes, then drain, reserving the marinade.

Lay the beef slices flat and evenly spread about ¼ teaspoon [1 mL] of the wasabi paste across the surface of each. Top with a strip of nori.

Place one-eighth of the scallion slivers on the end of a beef slice and roll it up to encase the scallion. Secure with a toothpick (skewer the rolls lengthwise to facilitate turning). Repeat for all the slices of beef.

Toss the beef rolls in the cornstarch to coat evenly, patting to remove excess cornstarch.

Wrap a slice of beef snugly around an asparagus spear. Secure with a toothpick. Repeat for all the slices of beef.

Sauté the scallion bundles on all sides in 2 tablespoons [30 mL] of the vegetable oil in a nonstick skillet over high heat for 3 minutes. Reduce the heat to low and add the reserved marinade, ½ cup [120 mL] of the dashi stock, 2 tablespoons [30 mL] of the soy sauce, 2 tablespoons [30 mL] of the sugar, and the mirin. Simmer the rolls for 8 to 10 minutes, or until the sauce becomes a glaze. Cut the rolls in half, and keep warm until service.

Heat the remaining 1½ tablespoons [25 mL] oil in a nonstick skillet and sauté the asparagus rolls, starting seam side down to seal, for 2 minutes. Add the sake, the remaining 1½ tablespoons [25 mL] sugar, the remaining 3 tablespoons [45 mL] soy sauce, and the remaining 1 tablespoon [15 mL] dashi stock and simmer, covered, for 3 minutes.

Take the rolls out and remove the toothpicks. Reduce the liquid in the pan to a glaze. Put the rolls back into the pan and cook over high heat while shaking the skillet, to glaze the rolls. (The rolls may be prepared up to 1 hour in advance and kept at room temperature.)

Arrange 1 roll of each kind on a large plate, with the cold green bean roll in the center. Place small dishes containing the 2 sauces, to one side.

Sprinkle the green bean roll with the toasted black sesame seeds. Garnish the plate with the chiles or red peppers or the edible garnish given in the Chef Notes.

To prepare the dashi stock, wipe the kelp with a damp towel and place it in a saucepan with the cold water. Heat and, just before boiling, remove the kelp and discard.

Sprinkle in the bonito flakes and remove from the heat. When the bonito flakes begin to sink to the bottom, strain the stock and discard the bonito flakes (may be kept refrigerated for up to 3 days).

]]> http://www.chow.com Arthur L. Meyer 50 Main 3 tablespoons [45 mL] Japanese soy sauce (shoyu)

]]> 2 tablespoons [30 mL] mirin

]]> 1 tablespoon [15 mL] sugar

]]> 2½ tablespoons [40 mL] hulled sesame seeds, dry toasted until fragrant and golden brown

]]> 1½ tablespoons [25 mL] Japanese soy sauce (shoyu)

]]> 1 tablespoon [15 mL] mirin

]]> 1 tablespoon [15 mL] dashi stock (see Chef Notes)

]]> 3 tablespoons [45 mL] sesame seeds, dry toasted until fragrant and golden brown

]]> 2 tablespoons [30 mL] sugar

]]> ¼ cup [60 mL] red miso paste (aka or Sendai miso)

]]> 2 tablespoons [30 mL] mirin

]]> 24 green beans, trimmed to 4 inches [10 cm]

]]> 2 teaspoons [10 mL] wasabi paste

]]> 8 slices rare roast beef, 4-inch [10-cm] square

]]> ⅛ teaspoon [0.5 mL] sansho powder (see page 584) black pepper

]]> 5 ounces [140 g] beef ribeye steak, sliced very thin against the grain

]]> 2 teaspoons [10 mL] wasabi paste

]]> 1 sheet nori, cut into 8 strips, 1¾ × 4 inches [5 × 10 cm] each

]]> 8 scallions, white and green parts, cut into 4-inch [10-cm] slivers

]]> ½ cup [120 mL] cornstarch, for dredging

]]> 5 ounces [140 g] lean beef sirloin, sliced thin against the grain

]]> 8 fresh medium asparagus spears, trimmed to 4-inch [10-cm] lengths

]]> 3½ tablespoons [50 mL] vegetable oil

]]> ½ cup [120 mL] plus 1 tablespoon [15 mL] dashi stock

]]> 5 tablespoons [75 mL] Japanese soy sauce (shoyu)

]]> 3½ tablespoons [50 mL] sugar

]]> 2 tablespoons [30 mL] mirin

]]> 1½ tablespoons [25 mL] vegetable oil

]]> 1 teaspoon [5 mL] sake

]]> 1½ tablespoons [25 mL] sugar

]]> 3 tablespoons [45 mL] Japanese soy sauce (shoyu)

]]> 1 tablespoon [15 mL] dashi stock

]]> 2 teaspoons [10 mL] black sesame seeds (kuro gama), toasted briefly and lightly crushed

]]> Red chiles cut into flower shapes or red bell peppers cut into stars or triangles, for garnish

]]> Makes 6 cups [1.4 L]

]]> 2 × 3-inch [5 × 8-cm] piece of dried kelp (konbu)

]]> 1½ ounces [45 g] dried bonito flakes

]]> 7 [1.7 L] cups water

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