150g beef scotch fillet, thinly sliced into 2mm thick slices
100g enoki mushrooms
2 tbsp ponzu sauce
1 tbsp cooking oil
1 spring onion
1/2 tsp pepper
1/2 tsp Shichimi chilli
1/2 tsp sesame seeds
1 wedge lemon
METHOD
Cut spring onions into 8cm lengths, then thinly slice them length wise.
Lay out 2-3 slices of beef with enoki mushroom and spring onion to one side as shown.
Carefully roll beef up, leaving the final seam facing downwards.
Repeat process with remaining beef, spring onion and enoki mushroom.
Season beef rolls with pepper, Shichimi*, sesame seeds and salt to taste.
Heat cooking oil in a pan at medium-high heat and fry rolls for 1min on each side or until cooked.**
Serve with ponzu sauce*** and lemon for dipping.
* Shichimi is a Japanese spice which contains 7 different ingredients such as black and white sesame seeds, ground red chilli pepper, ground Sichuan pepper, roasted orange peel, hemp seed, ground ginger and dried seaweed. Different brands may use different ingredients as substitutes.
** Place beef rolls seam side downwards initially when frying, as this prevents the rolls from unfolding.
*** Ponzu sauce is a citrus sauce available at well stocked Asian grocery stores. If unobtainable, you can substitute it with light soy sauce mixed with lemon juice and a bit of mirin or sugar to balance out the flavours.
This recipe can be found at Ichigo Shortcake
