Remember last week, when I posted a re-interpreted, fusion appetizer, maki-style? Well, this is the meat version. The dish consisted of blanched zucchini, carrot and enoki mushrooms stuffed in beef rolls, then quickly pan-seared until a crust was formed. You could also wrap the rolls in bacon or phyllo dough to secure them better, but if you're counting calories, these are just as delicious.
The idea was to create something new with ground beef instead of a good old burger. Even though the beef rolls are barely seared, the ketchup, mustard and Worcestershire sauce help season and pre-cook the meat. So as long as you use fresh meat, you're good to go.
Servings: 4 servings
12 ounces fresh ground beef
2 ounces enoki mushrooms
1 baby zucchini
1 teaspoon granulated sugar
juice of half a lime
½ teaspoon horseradish mustard
2 tablespoons ketchup
½ teaspoon Sriracha sauce, optional
1 tablespoon Worcestershire sauce
½ onion, finely chopped
3 sprigs Italian parsley
3 tablespoons olive oil, as needed
½ teaspoon black pepper, freshly ground
your favorite pickled vegetables and soba noodles
Seasoning the meat:
Combine the ground beef, ketchup, mustard, Sriracha sauce (if using), Worcestershire sauce, 1 tablespoon oil and black pepper. Mix well and set aside.
For the veggies:
Trim and cut the zucchini into long thin sticks. Cut in half.
Shred the carrot.
Place the carrot, zucchini and enoki mushrooms in a bowl. Sprinkle with sugar. Mix well, then drizzle with lime juice. Mix well and set aside.
Making the maki-style rolls:
Heat the oil in a non-stick pan, add the onions and pan-fry until fragrant and golden. Transfer to a bowl, leaving as much oil as possible in the pan.
Line a flat surface with plastic wrap. Place about 4 ounces meat and roughtly spread into a thin layer. Cover with another piece of plastic wrap. Roll the meat between 2 sheets of plastic. Remove the top plastic layer. Cover with the fried onions. Place the pickled zucchini, carrots and mushrooms plus a sprig of parsley into one tight line, then carefully press and roll the beef, using the bottom plastic layer as a guide. Tightly and slowly roll the beef. Press gently with both hands for about 10 seconds. Trim the ends. Repeat the same procedure three more times.
Fill the pan with more oil if necessary. Place the rolls in the hot oil one at a time. As soon as each roll turns slightly golden, rotate it using 2 spatulas. When the rolls are even and golden all the way around, remove from the pan and place on a paper towel to drain the oil. They should be golden, crispy and delicious. Let cool for a few minutes.
Transfer to a cutting board. Trim the ends for a clean presentation, then cut into the desired-thickness rolls.
Arrange the rolls cut side up on a serving plate filled with your favorite foods. I boiled soba noodles, pickled cauliflower, mushrooms, alfalfa sprouts, tomatoes and coarsely crushed coconut caramel-coated peanuts.
Don't over-stuff the roll or it will burst; the diameter of the roll should shouldn't measure more than 2 inches.
I used these particular vegetables but you can add any other vegetables that are in season.
No need to add salt to this dish; the use of Worcestershire sauce is sufficient. You could also replace it with soy sauce if you prefer.