How to cook scallion beef

Ingredients for one large portion.

• Thin slices of marble beef, preferably rib-eye steak. 200-300 gm. This meat should be slices as this as possible. Some shops have already thin-sliced meat, search for sizzling beef (sukiyaki beef in Japan).
• Scallions, trimmed from both ends to the length of about 15 cm, dozen.
• Ingredients for marinade:
  • Soy sauce, ¼ tbsp.
  • Mirin, 1 tbsp.
  • Sake, 1tbsp.
  • Black pepper, freshly grounded, ½tsp.
• Toothpicks for fixation.

Mix all ingredients for marinade and whisk them carefully.

Make a large flat layer from few beef slices and wrap three scallions into the beef sheet. Securely fix the roll with few toothpicks. Make these rolls about 1-1½ inch in diameter.

Preheat grill to a hot, until the charcoal starts to covers with light white ashes. Brush and oil the grill-mesh for better results. Cook these rolls turning every 30 seconds. Brush them with marinade after each turn. Cock them to the medium-well or well doneness and the surface turns brown, glazed and glossy.

Remove toothpicks. Slice rolls into an inch sized bits (usually 4 equal parts) and serve with soy sauce or with prepared marinade.