Ingredients
1 tbsp Sugar
200 grams Thinly sliced beef
1 dash Plain flour
1 tbsp Soy sauce
Method
Sources
📖
Recipe1M+
dataset
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Italian pasta organized by shape — which sauce belongs with which pasta
Rendered beef fat — fries, deep frying, high-heat searing
Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Thick dark soy — color and sweetness for braised dishes, fried rice
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Italian pasta organized by shape — which sauce belongs with which pasta
Rendered beef fat — fries, deep frying, high-heat searing
Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Thick dark soy — color and sweetness for braised dishes, fried rice
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sprinkle about 2 pinches of sugar (not included in the ingredient list) over the beef while it's still in the pack, and massage it in. cut the aburaage in half. spread the beef slices out, top each slice with a piece of aburaage, and roll up from the edge. (i used thick aburaage so i cut it in half.) once the rolls are done, dust them with flour. heat some oil in a frying pan, put the beef rolls in seam-side down, and brown on all sides. when the rolls are browned, add the combined ingredients marked to the pan and put the lid on. steam-cook for 5 minutes. when the rolls are cooked through, turn up the heat and reduce the sauce. if you turn the rolls over halfway through the steam-cooking step, the rolls will cook evenly. if you're using regular thin aburaage you can roll up a whole sheet rather than cutting it in half. this is a roll i made earlier using 1 sheet. the spiral pattern looks prettier this way.