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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Start a charcoal or wood fire or preheat a gas grill or broiler; the fire should be quite hot. | 2. Mix together the first 3 ingredients, then soak the scallions or chives in the this mixture while you prepare the meat. | 3. Place the meat between 2 layers of wax paper or plastic wrap and pound it gently with a mallet, the bottom of a cast-iron pan, or rolling pin until it is about 1/8 inch thick. Brush one side of each piece of meat with a little soy sauce. | 4. Remove the scallions or chives from their soaking liquid and cut them into lengths about the same width as the meat. Place a small bundle of them at one of the narrow ends of each slice, on the soy-brushed side. Roll the long way, securing the roll with a toothpick or two. (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 of the soaking liquid. | 5. Grill or broil until brown on all sides, a total of about 6 minutes for chicken, 4 to 5 minutes for pork or veal, 4 minutes or less for beef. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
soy sauce	1/4	cup		33.7875	3.1429	5.1892	0.3634
rice vinegar	1	tablespoon		-	-	-	-
mirin	1	tablespoon		-	-	-	-
scallion	24		green	768.0	176.16	43.92	4.56
beef	1 1/4		chicken sliced	663.0015	0.0	130.7303	15.2434

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