Beef Harumaki

Name: Beef Harumaki
Yield: makes 20 pieces, serves 5
Ingredients: 1 tablespoon sake; 1 tablespoon Japanese soy sauce; 1 teaspoon sesame oil; 1/8 teaspoon black pepper; 1/4 teaspoon kosher salt; 8 ounces beef tenderloin, skirt, or strip steak, thinly sliced and cut into 2-inch-long pieces; 1 tablespoon Japanese soy sauce; 2 tablespoons sake; 1 tablespoon hoisin sauce; 1 teaspoon sesame oil; 1/4 cup Beef Broth (page 107); 2 tablespoons cornstarch; 2 tablespoons water; 1 tablespoon mustard powder; 1 tablespoon cold water; 1/4 cup vegetable oil; 1 cup thinly sliced stemmed shiitake mushrooms (about 6); 1/3 cup thinly sliced canned bamboo shoots; 2 stalks celery, peeled, thinly sliced, and cut into 2-inch-long pieces; 1 green bell pepper, stemmed, seeded, and thinly sliced; 1 red bell pepper, stemmed, seeded, and thinly sliced; 10 stalks Broccolini, ends trimmed and halved; 10 spring roll sheets, thawed (found in the frozen section of the supermarket); 1 tablespoon flour mixed with 1 tablespoon water (“flour paste”); 1/4 cup vegetable oil; Japanese soy sauce; Salt and pepper

December 9, 2011

In Japan, these crispy pan-fried rolls run a close second to gyoza as a favorite side dish to a steaming bowl of ramen. Harumaki is often prepared with shrimp or pork, but I like using beef, which beautifully complements the layers of flavors in this recipe. Besides, the irresistible combination of beef and peppers reminds me of my adopted hometown of Chicago’s famous Italian beef sandwiches. Harumaki also freezes well. The trick is to assemble the rolls completely before sticking them in the freezer. You can even fry the harumaki while the filling is still frozen. I always keep some frozen rolls on hand for an impromptu midnight snack.

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