Gyu maki

Gyu maki (Beef roll)

Had friends from Singapore who stayed a night at our place before going back to SG. Friday night, prepared niku jyaga, kinpira gobo and chicken karaage for them. No pictures though.

Then on Saturday, my intention was to send them to Windsor, go home buy some beef and they could then have roast beef and yorkshire pudding for dinner before leaving for the airport. But they asked me to hang around with them, which I did but then which left me with not much time to cook my roast beef, so ended up making gyu maki, squid in soya sauce and miso soup with tofu and wakame.

When you want to make a simple tofu and wakame miso soup, soak the wakame in cold water till it expands but do not add to the miso soup until you want to drink it, otherwise it become too soft.



Note: For halal version, please omit the mirin. (sweet rice wine)

Ingredients:

12 pcs of thinly sliced beef
half leek or negi - julienned
green pepper - julienned
carrot - julienned
3 tbsp soy sauce )
3 tbsp mirin ) sauce mixture
1 tbsp sugar )

Method:
1. On piece of sliced beef, lay equal amounts of leeks, peppers and carrots and roll tight.
2. When all the beef have been filled and rolled, heat a saucepan will 1 tbsp oil. When pan is hot, lay the beef in the pan.
3. Fry for a couple of mins till the beef is coloured, then turn it to colour the other side.
4. When beef has been coloured on all sides, add the sauce mixture.
5. Fry till sauce has reduced and caramelizes.
6. Remove and cut the beef into half diagonally and serve hot.






Gyu Maki before frying