Steamed Rice Chestnut Beef Rolls

Ingredients (4 Servings)

Beef sirloin (thin slices) 260g
Glutinous rice 3 cups [A]
Black rice 1 tablespoon [A]
Chestnut (for chestnut rice) 100g [A]
Water 3 and 1/4 cups [A]
Salt Small quantity [A]
Sake 50cc [B]
Mirin (sweet rice wine) 1 tablespoon [B]
Sugar 2 tablespoons [B]
Thick soy sauce 3 tablespoons [B]
Ginger (grated) 20g [B]


  1. Steam the glutinous rice and chestnuts with the [A] ingredients.
  2. When the steamed rice chestnut is ready, transfer to another dish and cool.
  3. Combine with the beef and spread over an area of 15cm×20cm.
  4. Loosely wrap the raw meat in the manner of wrapping vinegared rice rolled in nori (seaweed). (Place on the steam rice chestnut.)
  5. Boil [B] in a frying pan; then lower the end of the rolls and cook. (Rotate and completely oil evenly.)
  6. After passing heat over the meat until the taste has sunk in, put in the broth as it is and then cool.
  7. Cut into round slices when cooled and serve in a dish.