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Ingredients

• 450 g beef fillet, sliced, 3mm thick across the grain (about 16 slices)
• 1 tbsp wasabi, Japanese horseradish paste
• 2 sheets nori seaweed, each 20 x 19cm, cut into 16 strips
• 4 spring onions, each cut on the diagonal into thin slices
• 8 shiitake mushrooms, stalks removed, sliced into thin strips
• 6 tbsp cornflour

• 175 ml soy sauce
• 0.5 tsp grated ginger
• 6 tbsp mirin, Japanese sweet rice wine
• 0.5 tsp wasabi

• 300 ml water
• 2 tsp dashi
• 3 tbsp soy sauce
• 1 bunches spring onions, white parts only, cut into 10cm-long slivers
• 2 tbsp sugar
• 25 g cornflour
• 4 tbsp vegetable oil
• 4 eggs, beaten, to serve (optional)

Description

Discover The Joys Of Japanese Cuisine With Anthony Worrall Thompson's Flavourful Recipe For Pan-fried, Glazed Beef Rolls

UK TV