Helen RandellDinner for 12
November 18th 2011 05:59
We did dinner for 12 at our place the other day. Can you guess why? Some of the long-term readers may be thinking of an around the world adventure, and they would be correct. We ventured to Japan where the rice is plentiful and the sake is cold.
We did not include on our menu any kind of whale meat (not even for scientific purposes) or any radiated ingredients (so we didn’t need our potassium iodide tablets). Instead we began with some sushi (traditional types as well as Nigirizushi and Uramaki), then for mains we had some tempura vegetables, beef and vegetable rolls, chicken and spring onion dish, and 'Okonomiyaki' cabbage pancakes. Dessert was also a veritable feast with various Japanese sweet biscuits, as well as Japanese doughnuts and some glutinous ‘Mochi’ red bean paste strawberry sweets. ‘K’ who made these treats and bought them along was quick to tell us that they cause approximately 10 deaths each year due to their sticky texture which can cause people to suffocate. Luckily we had no fatalities.
As the hosts, we did the main course of beef and vegetable rolls and the tempura. We made enough for two rolls per person, but with the amount of food on offer, we had some leftovers. Mr Rough Cooking and I had these cold the next day, and I have to say I actually prefer them this way. I think their next outing at our house might be as a treat to take on a picnic.
Japanese beef and vegetable rolls (adapted from a Women's Weekly Japanese cookbook?? Not heaps sure on the details)
- serves 4
1 medium carrot
6 asparagus spears, halved lengthways
3 spring onions sliced thinly on an angle
12 thin slices beef eye fillet (we used sizzle steak - perfect!)
2 tablespoons cornflour
1 tablespoon vegetable oil
1 tablespoon sugar
1/4 mirin or sweet rice wine
2 tablespoons sake
1/4 cup Japanese soy sauce
1. Using a vegetable peeler, slice the carrots lengthways into strips. Cut carrot strips as wide as beef. Place asparagus into a heatproof container, cover with boiling water, stand 2 minutes; drain, rinse in cold water, drain. Cut asparagus to width of beef.
2. Lay beef slices flat and sift 1 tablespoon cornflour lightly over the top. Lay two pieces each of carrot and onion and 1 piece of asparagus across the dusted side of beef and roll up. Secure with a toothpick.Dust rolls lightly with cornflour.
3. Heat oil in a medium frying pan and cook rolls until lightly browned all over. Remove rolls from pan and wipe away excess oil. Return rolls to the pan. Add combined sugar, mirin, sake and soy, bring to a boil. Reduce heat and simmer, turning occasionally, until rolls are cooked through.
4. Remove rolls from pan. Arrange on a serving dish and serve with sauce.
Or, leave to cool completely and eat with sauce, cold from the fridge
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