Japanese Beef and Scallion Rolls &
Italian Marinated Beef

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            FOOD FUNNY
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Thanks to Jo in Mississauga, Canada for what she calls a "food truth":

Our parents used to say to us, "Eat your dinner, children in other parts
of the world are starving for your food." Now parents say, "Do your
homework, children in other parts of the world are starving for your job."

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            TODAY'S RECIPES
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The hardest part of making this popular Japanese street food is
cutting the beef. Your friendly butcher will do it for you, or you
can do it yourself easily if you put the beef in the freezer for about
30 minutes to firm it up before you slice it.

Japanese Beef and Scallion Rolls (Negima)

1/4 cup (60 ml) soy sauce
1 Tbs (15 ml) rice vinegar
1 Tbs (15 ml) mirin (Japanese rice wine, sake)
The green parts of about 12 scallions (spring onions)
cut into 3-inch (8 cm) lengths
1 - 1/2 lbs (450-675 g) sirloin, ribeye, or other tender cut of beef, thinly sliced

Combine the soy sauce, rice vinegar, and miring in a small bowl
and soak the scallions in the mixture while you prepare the beef.
Pound the beef between to sheets of plastic wrap if necessary to
form rectangular pieces about 1/8 inch (3 mm) thick, 3 inches (8 cm)
wide, and 6 inches (15 cm) long. Brush one side of the beef with
the soy sauce mixture, place a small bundle of the scallions across
one end of the pieces of beef, and roll the long way to form rolls.
Secure with a toothpick or two and brush the exterior of the rolls
with the remaining sauce. Cook over hot coals (traditional) or under
a preheated broiler until brown on all sides, about 4 minutes total.
Serves 4 to 6.

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An upscale version of this traditional dish was invented at Harry's
Bar in Venice in 1961 and was dubbed Carpaccio after the Italian
painter known for using red in his paintings. Think of this as the
Northern Italian version of steak tartare and enjoy.

Italian Marinated Beef (Carne Cruda)

1/4 cup (60 ml) soy sauce
1 Tbs (15 ml) rice vinegar
1 Tbs (15 ml) mirin (Japanese rice wine, sake)
The green parts of about 12 scallions (spring onions) cut into 3-inch (8 cm) lengths
1 - 1/2 lbs (450-675 g) sirloin, ribeye, or other tender cut of beef, thinly sliced

Combine the soy sauce, rice vinegar, and miring in a small bowl and soak
the scallions in the mixture while you prepare the beef. Pound the beef
between to sheets of plastic wrap if necessary to form rectangular
pieces about 1/8 inch (3 mm) thick, 3 inches (8 cm) wide, and 6 inches
(15 cm) long. Brush one side of the beef with the soy sauce mixture,
place a small bundle of the scallions across one end of the pieces of
beef, and roll the long way to form rolls. Secure with a toothpick or
two and brush the exterior of the rolls with the remaining sauce. Cook
over hot coals (traditional) or under a preheated broiler until brown on
all sides, about 4 minutes total. Serves 4 to 6.
Received on Tue Feb 27 08:47:12 2007