Step-by-Step Guide to Make Perfect Colorful Meat Rolls For Osechi

Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, colorful meat rolls for osechi. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Colorful Meat Rolls For Osechi is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They are nice and they look wonderful. Colorful Meat Rolls For Osechi is something which I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook colorful meat rolls for osechi using 13 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Colorful Meat Rolls For Osechi:

1. Make ready wide slices Thinly sliced beef
2. Take shaped pieces, 10cm long Burdock root
3. Get shaped pieces, 10cm long Carrot
4. Get Green beans
5. Prepare Dashi stock
6. Prepare ●Soy sauce
7. Make ready ●Mirin
8. Make ready ●Sugar
9. Prepare ●Sake
10. Take ●Vinegar
11. Prepare Plain flour
12. Take plus Vegetable oil
13. Make ready see below ※Sauce to finish

Instructions to make Colorful Meat Rolls For Osechi:

1. Cut the vegetables to the same length and thickness. Let the burdock root soak in water for a while to remove the bitterness. Rinse the green beans in water and cut off both ends, wrap in plastic wrap and microwave for 1 minute. Leave to cool.
2. Add the dashi stock to a pan, and simmer the burdock root and carrots in it for about 3 minutes. Add the ● ingredients and keep simmering until the liquid has reduced by half. Leave the vegetables to cool in the simmering liquid.
3. Spread out the beef slices, and sprinkle with flour using a tea strainer. Pace 2~3 sticks of vegetables on top of each slice, and roll up.
4. Heat up the vegetable oil in a frying pan, place the meat rolls in it with the roll ends down and pan fry. After a little while, roll the rolls around with chopsticks to brown on all sides.
5. Take out the rolls momentarily, and wipe out the grease from the frying pan with a paper towel etc. Add the sauce ingredients, bring to a quick boil, and return the rolls to the pan. Coat the rolls with the sauce, and they're done. Cut into easy to eat pieces and serve.
6. ※The sauce: Mix 1 tablespoon each of soy sauce, mirin, sugar, sake, and rice vinegar with 4 tablespoons dashi stock broth to make the sauce. Please free to adjust the amount of vinegar to your liking.

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