• 150g. beef round
  • 300g. bean sprout
  • 16 perilla leaves
  • 8 small pickled plums
  • 10g. spikenard
  • 8 bamboo leaves
  • 1 tbsp soy sauce
  • 1 tbsp sake
  • 1 tbsp mirin
  • Sugar-vinegar-salt mixture

Cooking Instructions:

  1. place beef in seasoning for 30 minutes. remove fine thread-like root from bean sprout then boil for a minute and drain.
  2.  open beef flat and palace perilla leaves on it.
  3. Arrange bean sprout over and roll.
  4. Grill rolled beef in oven 8-10 minutes then pare spikenard, cut into cubes and place in sugar-vinegar mixture.
  5. Cut beef and serve over bamboo leaves then garnish with pickled plums.

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