My dear readers, apologies for not posting for one whole month, thank you all for tirelessly visiting the blog even when I’ve been away, I really appreciate it! Other than being busy with work, my family and I actually went on a 10 day vacation to North California, we saw many beautiful sights and ate TONS of delicious foods. To tell you the truth I got totally addicted to Japanese spicy ramen, went to the same place 3 times during our trip to the beautiful city of San Francisco. On the day we got back home, I started feeling a bit down, now what are we suppose to do with getting our fix? BTW it was very surprising to find out the price of food was actually more affordable there, the fruits were GIGANTIC and ripen the right way for them to be super juicy and fragrant, oh how I miss them!
Anywho, now that we are back home, it’s time for me to get back to the kitchen again. Honestly I was a hot mess this evening, trying Just One Cookbook’s Japanese Beef Roll recipe for the first time while starting late on dinner preparation, we didn’t end up eating until 7:45pm, my little girl was not too impressed, but as soon as she took a bite, she got quiet and didn’t talk much until she’s done with dinner. Haha! BTW Hubby also enjoyed this dish very much, he came around while I was pan frying the rolls (probably due to the aroma) and told me it looked good (which is always a good sign right?). While tasting he said this is definitely a good way to get people to eat the stem of Chinese Broccoli. BTW I did a little modification to Nami’s recipe due to not having carrots in the house, hope you will enjoy!
- 1 pkg Shabu Pork (or any shabu meat of your choice)
- 1 bunch of Chinese Broccoli, cleaned and cut into 3 inch pieces, half of quarter the stem portion
- Freshly ground black pepper
- 2 Tbsp. Mirin
- 2 Tbsp. soy sauce (I used 1 low sodium, 1 dark soy sauce)
1. Combine Sauce ingredients in a small bowl.
2. Put broccoli stems in a microwave-safe container. Cover with water and microwave for 3-4 minutes (depending on the thickness).
3. Dust with salt and pepper over the meat. Place 2-3 stem pieces on each sliced pork and roll them up.
4. In a non-stick frying pan, heat oil on medium high heat and cook the rolls until browned.
5. Pour the Sauce over and coat the rolls with sauce by shifting the pan or rotating them with chopsticks. When the sauce gets thicken, turn off the heat and transfer to a plate. Enjoy!
Recipe adapted from Just One Cookbook