Beef Rolls with Ramps and Potatoes
500 grams Thinly sliced beef
3 bunches Ramps (or alpine leek)
1 Potato (small)
30 ml Soy sauce
30 ml Mirin
2 tbsp Sugar (I recommend raw cane sugar)
2 tbsp Sake
1 Salt and pepper
Prepare the ramps. Please seefor tips.
Cut the ramps in half. Thinly slice the potatoes and rinse in water.
Roll up the meat. This time, I made a version with ramps another with potatoes.
You'll be pouring the sauce on top, so try to get them all into a single large frying pan if you can.
Arrange the rolls in a frying pan with the seam sides down, then cook over medium heat while rolling them around. Season with salt and pepper to taste.
Combine the soy sauce, mirin, sake, and sugar and mix until evenly combined.
Cook slowly for about 10 minutes until browned. Add the sauce from Step 5, then turn the heat up a little.
Top with some foil with a hole in the center and simmer the sauce. Coat the rolls while turning.
And they're done. If you like them shiny, add about 1 tablespoon of mirin and cook a little longer.
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