Beef Okra Teriyaki
Young orka wrapped in thin slices of beef, floured, browned in hot oil and braised in teriyaki sauce. Serve beef okra teriyaki by itself, or with rice as a main course.
Ingredients
- 18 young okra (see notes after the recipe)
- 300 grams sukiyaki-cut beef (the actual weight depends on how thinly the beef is sliced; you need 18 pieces to wrap all the okra)
- ¼ cup rice flour
- ¼ cup cooking oil
- ¼ cup sake
- ¼ cup mirin
- ¼ cup Japanese soy sauce
Instructions
- Rinse the okra, dry with a kitchen towel and trim both ends.
- Lay a slice of beef flat, place an okra near one edge and roll until the okra is wrapped in meat. Repeat for the rest of the okra and beef.
- Dredge each beef-wrapped okra lightly in rice flour; shake off the excess.
- Heat the cooking oil in a large frying pan.
- Over hight heat, brown the floured beef-wrapped okra, rolling them in hot oil for even cooking. Scoop out and move to a plate.
- Pour off the oil from the frying pan.
- Pour the sake, mirin and soy sauce in the pan. Allow to boil for half a minute.
- In a single layer, lay the browned beef-wrapped okra in the sauce.
- Cook the beef-wrapped okra in teriyaki sauce until all of the liquid has been soaked up.
- Lift the beef okra teriyaki from the pan and serve.
Notes
Young okra is about the size of your forefinger.
Remember that the shorter the cooking time for okra, the less slimy it is when it reaches your plate.
This recipe is a variation of teriyaki beef rolls. Click the link if you need a visual guide.
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