Japanese Beef Rolls

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            FOOD FUNNY
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We haven't heard from Rosemary Zwick of Cape Town. South Africa
in a while. Do you suppose she was searching extra hard for this
groaner?

A doctor made it his regular habit to stop off at a bar for a hazelnut
daiquiri on his way home. The bartender knew the doctor's habit and
would always have a drink waiting. But one day the bartender ran out
of hazelnut extract, so he substituted hickory nuts. When the doctor
arrived, he took a sip and exclaimed, "This isn't a hazelnut daiquiri!"

"No, I'm sorry," the bartender replied. "It's a hickory daiquiri, doc."

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            TODAY'S RECIPE
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These tasty little rollups are sophisticated enough to serve at a formal
party, and easy enough to whip up for a child's birthday party.

Japanese Beef Rolls (Negi Maki)

1 lb (450 g) boneless beef sirloin steak, trimmed of fat
6-8 scallions (spring onions), green and white parts,
cut into 2-inch (5 cm) pieces
2 Tbs (30 ml) vegetable oil
2 Tbs (30 ml) sake
2 Tbs (30 ml) soy sauce
1 Tbs (15 ml) sugar

Place the beef in the freezer for about 20 minutes to make it easier
to slice, and then cut into about 16 thin slices. Pound the slices
between plastic wrap to form pieces of uniform thinness. Wrap each
slice of meat around 2 or 3 of the pieces of scallion and secure with
toothpicks. Heat the vegetable oil in a large skillet over moderate heat
and place the rollups, seam side down, in the hot oil. Shake the pan
and cook the rollups on all sides until the beef is no longer red. Add
the remaining ingredients and continue cooking, shaking the pan to
cook the rollups on all sides and to coat them with the sauce. Remove
the toothpicks before serving. Serves 4 to 6.
Received on Thu Oct 13 06:10:03 2005