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Skewered Beef & Vegetable Rolls

Serves 10 Hors d'ouevre or 4 main dish

1 1/2 to 2 lbs. boneless beef (sirloin-Have your butcher slice the meat into 1/8” slices, 3” wide, 4” long.)
1 1/2 Tbsp. vegetable oil
2 bunches green onions
2 carrots, peeled
2 zucchini
1/4 cup. Takara Mirin
1/4 cup soy sauce

1. Mix the marinade ingredients and set aside.
2. Cut onion, carrot, zucchini into 3” lengths, blanch carrots and zucchini in boiling water for 1 minute, drain.
3. Julienne onion, carrots and zucchini in 1/4” strips.
4. Place several strips of each in the center of the meat slices. Roll up the meat and secure with a toothpick.
5. Heat oil in a large skillet and lightly brown the meat rolls.
6. Add marinade and continue cooking until the meat is well glazed.
7. Remove toothpick and slice the meat rolls in half.

Ingredients

Ingredients

Recipe

Recipe