Ingredients （4 Servings）
| Beef sirloin | 8 slices | |
| Green perilla leaf | 16 | |
| Plum pulp | Appropriate amount | |
| Cheese | 10 slices | |
| Salad oil | 2 tablespoons | |
| Sugar | 1/3 tablespoon | |
| Salt and pepper | Small amount | |
| Butter | 1/2 tablespoon | |
| Egg | 2 | |
| Wheat flour | Appropriate amount | |
| Bread flour | Appropriate amount | |
| Carrot | 1 | [Garnish] |
| Green asparagus | 2 bunches | [Garnish] |
Instructions
- Peel the carrot and chop into small strips. Next, sauté in the salad oil and add the sugar and salt to adjust the flavor.
- Chop off about 5mm of the roots of the asparagus. Peel the hard skin of the roots and then chop in half.
- Boil until well colored in hot water to which salt has been added and then sieve to remove the boiling water.
- While still hot, mix in the butter until everything is thoroughly mixed in together.
- Season the meat. Next, wrap with the green perilla leaves, cheese and plum pulp in the manner of vinegared rice rolled in nori (seaweed) and then fasten with toothpicks.
- Glaze the meat with the egg, wheat flour and then egg again in that order.
- Heat cooking oil on a medium heat and then fry until well-colored.
- Remove the toothpicks while still hot and then serve on a plate together with the garnish.
★ Notes★
● Make sure to remove the toothpicks while the meat is still hot.
