Japanese Beef Rolls with Eggplant Filling
Pane-Bistecca
Japanese beef rolls with eggplant filling are not traditional Japanese, I derived them from a home recipe with pork from Japan.
At home, the Japanese often eat dishes that you don’t get in restaurants. For example, there are ginger pork rolls with eggplant and shiso (perilla) leaves and I derived this recipe and made beef rolls from it! As I didn’t get any shiso leaves, I had to improvise, and it turned out to be quite a creative meal!
At home, the Japanese often eat dishes that you don’t get in restaurants. For example, there are ginger pork rolls with eggplant and shiso (perilla) leaves and I derived this recipe and made beef rolls from it! As I didn’t get any shiso leaves, I had to improvise, and it turned out to be quite a creative meal!
Ingredients
12 slices of thinly sliced beef
1 Eggplant
Cornstarch
½ Bunch Thai Basil Leaves
2 cm Ginger grated
3 tbsp Soy Sauce
2 tbsp Mirin
1 tbsp Sake (or Water)
1 tsp Sugar
Sauce
Instructions
1
Step 1
Peel the eggplant and soak the skin in water.
2
Step 2
Cut the eggplants into 5 mm thick, 5 cm long sticks. Then soak in water.
3
Step 3
Meanwhile, cut the eggplant peel crosswise into julienne strips. Place back in the water.
4
Step 4
Dry the eggplant sticks in a kitchen towel.
5
Step 5
Lay out the slices of meat and place 2 eggplant sticks on top of each. Roll up tightly.
6
Step 6
Turn the rolls in the cornstarch and fry in sesame oil or olive oil. Cover and simmer over a low heat for 20 minutes.
7
Step 7
Mix the sauce ingredients together. Add to the meat at the end and mix briefly.
8
Step 8
Meanwhile, dry the julienne eggplants and deep-fry in hot oil, then mix with the thinly sliced Thai basil leaves.
9
Step 9
Place the meat rolls on a platter and decorate with the mixed eggplant strips and basil leaves.
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