Lurker
01-26-2009, 03:41 PM
This is a Japanese dish made with flank steak . I use a goose breast for my adaptation.
12 small scallions trimmed to 6" lengths
goose breast 1 lb.
sake (Japanes rice wine) 1/4 C.
mirin (Japanese sweet wine) 1/4 C.
soy sauce 3 T.
sugar 1 T.
vegetable oil 1 T.
Marinade: Stir together sake, mirin, soy sauce and sugar in a small bowl until sugar dissolves.
Scallions: Blanch scallions in boiling salted water for 45 sec. Transsfer to bowl of ice water to stop cooking. Transfer to paper towel to dry.
Goose: Cut goose breast length wise into 1/8" thick slices. Cover slices with a lightly oiled sheet of parchment or plastic wrap and pound to 1/16" thick.
Assembly: Slightly overlap the slices to form a 6" square (short end of slices nearest you). Salt lightly. Lay 2-3 scallions (whites at both ends) at the end nearest to you. Tightly roll meat around scallions to form a log. Tie the ends with kitchen string (the traditional way) or use toothpicks (my way) to maintain the shape. Repeat.
Marinate: Place rolls in a small baking dish and pour marinade over, turning to coat. Marinate for 30 minutes, turning occasionally.
Cooking: Heat a 10" heavy skillet over medium high heat until hot. Lift rolls out of marinade, letting excess drip off, and pat dry. Save the marinade. Add the oil to the skillet. Cook the rolls until they are well browned on all sides. Transfer the cooked rolls to a cutting board. Add the reserved marinade to the skillet and reduce until slightly syrupy (1-2 minutes) then remove from heat.
Remove string/toothpicks and cut rolls crosswise into 6 slices.
Serve with sauce.
These should be medium rare.
Enjoy
12 small scallions trimmed to 6" lengths
goose breast 1 lb.
sake (Japanes rice wine) 1/4 C.
mirin (Japanese sweet wine) 1/4 C.
soy sauce 3 T.
sugar 1 T.
vegetable oil 1 T.
Marinade: Stir together sake, mirin, soy sauce and sugar in a small bowl until sugar dissolves.
Scallions: Blanch scallions in boiling salted water for 45 sec. Transsfer to bowl of ice water to stop cooking. Transfer to paper towel to dry.
Goose: Cut goose breast length wise into 1/8" thick slices. Cover slices with a lightly oiled sheet of parchment or plastic wrap and pound to 1/16" thick.
Assembly: Slightly overlap the slices to form a 6" square (short end of slices nearest you). Salt lightly. Lay 2-3 scallions (whites at both ends) at the end nearest to you. Tightly roll meat around scallions to form a log. Tie the ends with kitchen string (the traditional way) or use toothpicks (my way) to maintain the shape. Repeat.
Marinate: Place rolls in a small baking dish and pour marinade over, turning to coat. Marinate for 30 minutes, turning occasionally.
Cooking: Heat a 10" heavy skillet over medium high heat until hot. Lift rolls out of marinade, letting excess drip off, and pat dry. Save the marinade. Add the oil to the skillet. Cook the rolls until they are well browned on all sides. Transfer the cooked rolls to a cutting board. Add the reserved marinade to the skillet and reduce until slightly syrupy (1-2 minutes) then remove from heat.
Remove string/toothpicks and cut rolls crosswise into 6 slices.
Serve with sauce.
These should be medium rare.
Enjoy