Colorful Meat Rolls For Osechi

Colorful Meat Rolls For Osechi

These bright meat rolls stand out in an assortment osechi (New Years feast food), which tends to be quite plain in color. Enjoy them coated in sweet and sour sauce with vinegar.

Ingredients: 5 meat rolls

Thinly sliced beef
5 wide slices
Burdock root
10 stick shaped pieces, 10cm long
10 stick shaped pieces, 10cm long
Green beans
Dashi stock
1 cup - 200 ml
●Soy sauce
2 tablespoons
1 tablespoon
1 tablespoon
1 tablespoon
A small amount
Plain flour
a small amount
Vegetable oil
1 tablespoon plus
※Sauce to finish
See below


1. Cut the vegetables to the same length and thickness. Let the burdock root soak in water for a while to remove the bitterness. Rinse the green beans in water and cut off both ends, wrap in plastic wrap and microwave for 1 minute. Leave to cool.
2. Add the dashi stock to a pan, and simmer the burdock root and carrots in it for about 3 minutes. Add the ● ingredients and keep simmering until the liquid has reduced by half. Leave the vegetables to cool in the simmering liquid.
3. Spread out the beef slices, and sprinkle with flour using a tea strainer. Pace 2~3 sticks of vegetables on top of each slice, and roll up.
4. Heat up the vegetable oil in a frying pan, place the meat rolls in it with the roll ends down and pan fry. After a little while, roll the rolls around with chopsticks to brown on all sides.
5. Take out the rolls momentarily, and wipe out the grease from the frying pan with a paper towel etc. Add the sauce ingredients, bring to a quick boil, and return the rolls to the pan. Coat the rolls with the sauce, and they're done. Cut into easy to eat pieces and serve.
6. ※The sauce: Mix 1 tablespoon each of soy sauce, mirin, sugar, sake, and rice vinegar with 4 tablespoons dashi stock broth to make the sauce. Please free to adjust the amount of vinegar to your liking.

Story Behind this Recipe

This is one of my mother's basic osechi (New Year's feast) recipes. I love this, so I always make this for osechi.