Taro with beef loin roll
It's delicious even when it gets cold, and is perfect as a side dish for lunch. The key is to prevent air from entering when rolling beef loin.
How to make it
1
Peel the taro, rub it with salt to remove any slime, and wash thoroughly with water. Put sake, water, white soy sauce, octagonal and taro in a pot and boil until soft.
2
Once the potatoes are soft, absorb the moisture with paper. Sprinkle this with a little flour.
3
Spread the beef and wrap the taro from [2]. Shape it with Saran wrap.
4
Sprinkle the surface of the meat with the remaining flour and fry the salad oil while rolling in a heated frying pan.
5
Once the beef is browned, add the <A> seasoning. Fry over medium heat while rolling to remove any moisture.
6
When the sauce is at a boiling point and thickens, add sesame oil to finish off the flavor and add some kinome buds.
Ingredients for 2 people
-
- taro
- 500g
-
- Japanese sake
- 100cc
-
- water
- 400cc
-
- White soy sauce
- 1 tablespoon
-
- Octagon
- 1 piece
-
- flour
- Small amount
-
- Beef loin
- 200g
-
- Salad oil
- 1 tablespoon
-
[A]
- Alcohol
- 2 tbsp
-
- sugar
- 2 tbsp
-
- Oyster sauce
- 1/2 tsp
-
- Mirin
- 2 tbsp
-
- soy sauce
- 1 tablespoon
-
- salt
- Small amount
-
- Sesame oil
- 1 tsp
-
- Tree buds
- Appropriate amount
[PR]
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