Aussie Beef Rolls Marinated in Sweet Onions

Aussie Beef Rolls Marinated in Sweet Onions

Aussie beef cooked shabu-shabu style, and wrapped around sweet onion dressing. This is a refreshing and delicious dish! Chill and enjoy .

Ingredients: 4 people

Aussie beef - inner thigh, sliced thinly
6 slices
Umeboshi (or umeboshi paste)
Shiso leaves
Salted wakame seaweed for arrangement
a small amount
Tomato for garnishing
Sweet Onion All-Purpose Dressing:
・Sweet onion
・Sake, Vegetable oil
35 ml of each
・Soy sauce, bottled mirin
25 ml of each
・Light brown sugar
1/2 tablespoon
・Bonito flakes


1. For the perfect multi-purpose sweet onion dressing: Thinly slice the sweet onions against the grain, and place into a bowl. Mix all of the・ ingredients and chill in the fridge. It will be ready in half~1 day.
2. Prepare the accompanying vegetables. Peel the skin from the tomato, and cut into wedges. Wash the salted seaweed in water and let sit for 5 minutes, and then cut into easy-to eat pieces. Quickly dip in hot water, and strain.
3. Bring the water you used to rinse the salted wakame seaweed to a boil, add 2 cubes of ice, spread out the meat, and boil. Boil the meat to the point where there is a bit of pink left, and then cook through in residual heat.
4. Spread out one slice of the meat and lay a shiso leaf, the spring onion dressing, and a bit of pickled plum on top, roll it up, and cut it in half. Arrange onto plates. Drizzle lots of dressing over the openings of the meat, let cool in the fridge, and enjoy.
5. You can just eat this open-faced if wrapping it is too much of a hassle.

Story Behind this Recipe

I tried shabu-shabu style Aussie beef would turn out refreshing and delicious if I ate it with Hanamaru Market's (a morning TV show) All-purpose Spring Onion dressing, so I thought of this. The original recipe had less sugar, and used bonito flakes. When I tried making this, the meat turned out juicy just as I had imagined. It was cool and refreshing. Be careful about overeating because you will gobble this up in one bite~.