Yawata Maki
Mrs. Takeo Isoshima
- 1 pound top sirloin or teriyaki steak sliced very thin into 4″ squares
- 1 pound gobo
Scrape gobo and cut into 3″ pieces. Soak in water with a little vinegar added. Cut each 3″ piece into 4 and 6 strips, depending on size of gobo. Boil in vinegar water until tender. Drain. Cook gobo in the following sauce until well seasoned:
Sauce:
- 2 cups stock
- 3 tablespoons shoyu
- 2½ tablespoons sugar
- ½ teaspoon salt
- ½ teaspoon gourmet powder
Spread a slice of meat on cutting board; place a few strips of seasoned gobo at front edge. Roll. Fasten with toothpick or tie with a strip of konbu which has been soaked. Cook meat rolls in:
- ½ cup shoyu
- 3 tablespoons sugar
- ¼ cup sake
- 4 slices ginger
Turn rolls over to cook and season evenly, until sauce is almost gone. Cut rolls in half diagonally and arrange cut side up on platter.
