Gyuniku No Yasai Maki 牛肉と野菜巻き Wagyu Beef And Vegetables Rolls With Soy And Mirin Reduction And Sauteed Enoki Mushrooms

Every family has its own version of gyuniku no yasai maki and this is by far the tastiest. Don't take my words for it but try making it A.S.A.P!

One thing you have to know is I didn't cook any of the dishes you are about to see but was again lucky enough to be the invited to my dear friend A's parents' home over the weekend for yet another delicious lunch (for a previous lunch at Hiro's kitchen see A lovely Japanese home cooked lunch on a lazy Sunday afternoon)

P.S I was kicking myself for not taking my camera with me but fortunately my trusted mobile phone did take good enough photos to enable me to share with you a few tasty treats from Hiro's kitchen.

recipe from Hiro Fanning
serves 4 to 6 as part of a Japanese meal
you'll need;
12 thin slices of wagyu beef (used for shabu shabu)
12 asparagus, halved crosswise
half a red onion, thickly sliced
oil for cooking
1/2 cup of mirin
2 tbs of light soy
2 tbs of oyster sauce
1 tbs of fish sauce (optional)
1 packet of enoki mushrooms, cut off about 2 cm of tougher stalks and loosen
sichimi togarashi to serve

To make the rolls - place 2 pieces of asparagus (a spear and a stalk) and a few slices of red onion on each piece of beef and roll tightly.

Brown beef rolls seam sides down until golden all over.

Add in the mirin, soy, oyster sauce and fish sauce and mix well, remove the beef rolls from the pan when the sauce is slightly reduced. Saute enoki mushrooms with the remaining sauce in the pan for about 2 minutes or just cooked.

Sprinkle some shichimi togarashi (Japanese seven flavour pepper) over the beef rolls and serve them with the sauteed enoki. You'll need plenty of steamed rice with this dish.

She also made us chicken katsu....

Japaese fried chicken or tori no karaage. (recipe click here)

She added some sliced onions and a little dashi powder to the remaining chicken katsu batter for these golden fritters.... genius!! (recipe coming soon so please stay tuned!)