Beef Wrapped Asparagus
Parboil the asparagus to shorten the cooking time! Savory-sweet flavor made with umami-rich oyster sauce.
Photographed by Takeshi Noguchi
Calorie count is per serving.
Ingredients (Serves 2)
- 4-5 asparagus (150 g)
- 8-10 slices beef round (thinly sliced) (120 g)
- 2 tbsp sake
- 1 tbsp oyster sauce
- 1/2 tsp sugar
- 1/2 tsp soy sauce
- Potato starch
- Vegetable oil
Cut off 1 cm or so from the end of the asparagus. Using a vegetable peeler, peel off the woody outside part, about 4-5 cm up from the stem end.
Cut the asparagus across in half.
Boil 500 ml of water in a frying pan, add 1/4 teaspoon of salt and parboil the asparagus for about a minute to a minute and a half (be careful not to overcook the asparagus). Immediately plunge in cold water and drain.
Spread a slice of beef out in front of you. Place one asparagus stem slightly at an angle at the end of the beef nearest you and roll it up so that around 1 cm of the asparagus is exposed at both ends.
Place the rolls in a tray and, using a tea strainer, sprinkle the beef with potato starch. Turn the rolls over and sprinkle with potato starch.
Mix [A]. Wipe dry the frying pan and warm 1 tablespoon of vegetable oil over medium heat. Place the rolls seam side down in the pan. Turning them over occasionally, fry until brown.
Remove excess oil with a paper towel and drizzle [A] over the rolls. Turn them over occasionally and fry until glossy.