Today was a good day because I finally bought a new camera. I have been struggling with our old one that did not give great pictures. I tried to make sure the plating looked nice, that I had good lighting and that the picture would be taken in a good location, but often the quality of the shot was poor due to the camera. So, today, I got a Canon Rebel SLR camera. I am so excited about it. I already notice better quality pictures, as seen in today’s post. I have a lot to learn and I know the pictures will get better and better, but I am already thrilled!
In Toronto, like most large city centres, there are many sushi places. I love sushi, so I have no problem with this, and I particularly love the all-you-can-eat ones! There is one that we frequent that has so many choices on the menu. You sit down with the menu and the waiter comes to the table. You tell them all the items you want and after a little wait, all your choices arrive. You eat like a king and then can order more and more and more. You get the picture!
Well, I love the sushi. I could handle just that. I love raw fish! But, these restaurants also have teppanyaki, grilled choices, deep fried and more. It is nice to be able to mix the things up and try other stuff beyond just the sushi.
One of my favorite, non sushi choices, is sliced beef with enoki mushroom rolls. The meat is marinated and tender. The mushrooms are unique to the typical North American varieties. The combination works perfectly. I have eaten this dish for years but never tried to make it. I saw the sliced beef on sale at a local Asian grocery store and I figured that now is as good a time as any to make them. They turned out great!
It is necessary for the beef to be sliced very thin, requiring a meat slicer. Since I do not have a meat slicer, and there are countless Asian grocery stores a stones throw from my house, I went there to pick up a package of Korean sliced beef or hot pot sliced meat. These options work perfectly and are so much easier! Let the beef soak in the marinade for at least an hour.
Enoki mushrooms are common in East Asian cuisines including China, Japan and Korea. Soak the mushrooms in hot water for 10-15 minutes to soften and blanch them.
Lay the beef on a cutting board and place some mushrooms on the beef at one end. I like to ensure that some heads of the mushrooms are visible on both ends as it is more attractive that way. Once they are rolled up they are ready to fry up!
Fry the rolls for about 2-3 minutes then give them a quarter turn. After they have cooked 2-3 minutes on the four sides removes them from the heat and serve immediately.
- 1 pound thinly sliced beef (package Korean sliced beef, hot pot beef, etc.)
- 2 packages of enoki mushrooms
- ½ cup soy sauce
- ½ cup sake or other rice cooking wine
- ⅓ cup brown sugar
- 2 tbsp minced ginger
- 5 garlic cloves, crushed
- 1 tbsp dried chilies
- In a large enough bowl, mix soy sauce, sake (cooking wine), brown sugar, garlic, ginger, and dried chilies together until the sugar is dissolved. Place the beef in the marinade and gently move it around ensuring they are completely covered. Let the meat marinate for at least an hour.
- Remove the mushrooms from the packaging and cut and discard the base of the enoki. About 15 minutes prior to frying them, soak the mushroom in very hot but not boiling water with a pinch of salt. This will soften and loosen the mushrooms. After the enoki have soaked for 15 minutes, drain them well.
- To assemble the rolls lay one or two beef slices on a board. Place a cluster of the enoki at one end. Roll the beef around the mushrooms fairly tight.
- Place the rolls on a griddle and cook about 2-3 minutes per side. Serve immediately.