Guest Author - Chidori Phillips
would cook quickly. Paper-thin slices of beef cook in a matter of seconds when swished through hot broth as in shabu-shabu or sukiyaki. But there are other ways to use those thin slices of beef.
My mother would parboil trimmed green beans, roll them up in thin beef slices and wrap the bundles up with some blanched scallions. Then, the bundles simmered in a seasoned broth, cooking in only minutes. It was a healthful home-cooked meal that stretched the meat budget.
Beef-Wrapped Green Bean Rolls
1/4 lb. sukiyaki beef slices
1/2 lb. fresh green beans, trimmed
2 quarts of water
2 tsp. salt
For cooking liquid:
2 cups dashi
1/4 cup soy sauce
3 Tbsp. sugar
2 Tbsp. mirin
1/2 tsp. fresh ginger, grated
Wash and string the beans. Cut then into lengths of about 3 inches. Bring a pot of water and 2 tsp. salt to a boil. Have a bowl of iced water ready. Parboil the green beans for about three minutes; scoop them out and place them in the bowl of iced water to stop the cooking and to retain the vibrant green color.
Cut bulb ends off scallions. Blanch them in the hot water for about five seconds and then place them in a bowl of iced water, too. Boiling the onions for too long will weaken them. Cut the scallions in half.
Take several green bean pieces and place them on the end of a sukiyaki sliced beef strip. I use three or five, depending on the size and thickness of the beans. Roll up the green beans in the beef. Use a wilted green scallion to tie up the bundle. Do not tie too tightly and use a knot.
In a shallow skillet, bring the sauce ingredients to a simmer. Place the beef bundles in the pan, cover with a lid and simmer for five minutes. Serve with rice and tsukemono.
These bundles may be cooled in the refrigerator and served in a bento lunch. In place of green beans, other stalk-like vegetables can be used such as asparagus,carrots, turnips, parsnips, daikon radish. If they are too thick or too long, cut them into strips. But do not use vegetables that get too soft like potatoes.