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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat a grill or broiler; fire should be quite hot. | 2. Place the meat between two layers of wax paper or plastic wrap and pound it gently so that it is about 1/8-inch thick. | 3. Brush one side of each piece of meat with a little soy sauce. | 4. Cut the scallions into length about the same width as the meat and place a small bundle of them at one of the narrow ends of each slice. | 5. Roll the long way, securing the roll with a toothpick or two. | 6. (You can prepare the rolls in advance up to this point; cover and refrigerate for up to 2 hours before proceeding) Brush the exterior of the roll with a little more sauce. | 7. Grill until brown on all sides, a total of about 6 minutes for chicken, 4-5 minutes for pork or veal, 4 minutes or less for beef. | 8. Optional fillers: Scallions work very well; so do chives. | 9. You could also use small amounts of lightly cooked, chopped spinach or chard; cooked, chopped shiitake (or other) mushrooms; julienned and lightly cooked carrots; parboiled asparagus spears. | 10. As alternatives to soy sauce, you can use asian fish sauce (nam pla or nuoc mam), chinese hoisin sauce, or premade teriyaki sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork	1 1/4	1/4		2131.92	0.0	78.8697	198.8469
soy sauce	1/4	cup		33.7875	3.1429	5.1892	0.3634
scallion	2			64.0	14.68	3.66	0.38

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.