{"id":2052,"date":"2012-06-15T00:00:44","date_gmt":"2012-06-14T15:00:44","guid":{"rendered":"http:\/\/www.hyogoajet.net\/hyogotimes\/?p=2052"},"modified":"2012-06-12T16:59:56","modified_gmt":"2012-06-12T07:59:56","slug":"kicchiri-kitchen-yahatamaki","status":"publish","type":"post","link":"http:\/\/www.hyogoajet.net\/hyogotimes\/2012\/06\/kicchiri-kitchen-yahatamaki\/","title":{"rendered":"Kicchiri Kitchen:<\/B> Yahatamaki"},"content":{"rendered":"

\"\"Yahatamaki \u00e2\u20ac\u201c rolled beef with burdock and carrot<\/p>\n

This is an interesting-looking and delicious side dish, or it can be added to your bento.<\/p>\n

Ingredients
\nserves 4 as a side dish<\/strong><\/p>\n

burdock (gobou) \u00e2\u20ac\u201c 2 pieces about 13cm long
\ncarrot \u00e2\u20ac\u201c 2 pieces about 13 cm long
\n300 grams thinly sliced beef (sukiyaki you gyuniku)
\na little oil<\/strong><\/p>\n

cooking sauce<\/span>
\n1 cup dashi
\n1 tablespoon soy sauce
\n1 tablespoon mirin
\n1 tablespoon sake
\na little salt<\/strong><\/p>\n

<\/strong><\/p>\n

<\/strong><\/p>\n

extra cooking sauce<\/span>
\n2 tablespoons sake
\n1 tablespoon mirin
\n1 tablespoon soysauce<\/strong><\/p>\n

    \n
  1. Wash and clean the burdock with a brush to remove all dirt. Cut the burdock and carrot into pieces about 13 cm long<\/li>\n
  2. Soak them in a bowl of water<\/li>\n
  3. In a pot put the cooking sauce and the carrot and burdock. Cook for about 10-15 minutes until tender<\/li>\n
  4. Remove from the pot and let them cool. When cool, quarter them lengthwise (still keeping their length)<\/li>\n
  5. Lay out the slices of beef slightly overlapped. Place 2 strips of the burdock and 2 strips of the carrot on the beef and roll them. Repeat to use all the beef and vegetables<\/li>\n
  6. Put the beef rolls in a fry pan with a little oil. Saute all sides until they are brown. Pour the extra cooking sauce over them and saute until all the sauce is gone<\/li>\n
  7. Remove from the pan and slice into halves or 3cm thick slices<\/li>\n<\/ol>\n