rolled beef with japanese-style tartar sauce

Last Sunday, while we were at my MIL's, we saw this program. On the program, the television family cooks together with a guest.

The recipe looked so good that I printed it out and tried it for our Sunday dinner.

Here is the adapted recipe: Serves 2
250g thinly sliced beef
salt and pepper to taste

5 leaves of lettuce
10 leaves of shiso (perilla)

oil
5 slices dried garlic
30 ml sake

1 tablespoon minced rakkyo
1 tablespoon minced takuan
1 tablespoon minced shibazuke
1 tablespoon mayonnaise

After mincing all the different tsukemono, mix in the mayo and put into the refrig to chill.

Lay out your pieces of beef vertically, overlapping them a little.
Sprinkle some salt and pepper.
Place the lettuce, across the beef.
Then add the shiso in the same manner.
Roll your beef vertically, as tight as possible.

Use toothpicks to mark the place where you will cut in between, try to make the slices about 3 or 4 cm wide.
Slice the rolled beef.
In a pan, heat some oil and the garlic.
Add the sliced beef with the lettuce innards facing the pan.
Leave for about 3 minutes.
Turn the roll over, add the sake and don't touch it for another 3 minutes.
When done, remove the toothpicks and dollop some tartar sauce either on the side or on top.
Serve with your favorite salad.
Enjoy!

NOTES: I forgot to sprinkle some salt and pepper, but it had enough flavor for me with the tartar sauce. I also think I could have rolled this tighter. I think it would be perfect for a bento (boxed lunch). If you cannot find the different types of tsukemono (pickled veggies) where you are, use what you have on hand like sweet pickle relish or your favorite pickles.

If you aren't a meat-person, you may want to try making just the tartar sauce and using it on fish.

The salad I served this dish with was a mixture of all kinds of veggies--okra, onion, carrots, red bell pepper, corn & some beans.

This recipe was good. If you use thinly sliced beef, they cook quickly and the rolls turn out quite tender. I think I will try this again with different types of tsukemono, green leaf lettuce and freshly sliced garlic.