12 small scallions trimmed to 6 inch lengths
1 lb flank steak
1/4 cup sake (rice wine )
1/4 cup Mirin (sweet rice wine)
3 tbsp low-sodium soy sauce
1 tbsp splenda (or equivalent)
Blanch scallions in pot of boiling water for 45 secounds.
Transfer to a paper towel and pat dry.
Cut flank steak with grain at 30 degree cut to the board.
Cut 12 (1/8 inch thick) slices (1 1/2 -2 inches wide.)
Arrange slices 1 inch apart on parchment paper or plastic film.Cover with another sheet of what you are using, and with a mallet pound lightly to about 1/16 inch thick.
Arrange three pieces side by side on a fresh sheet of plastic wrap, overlapping slices slightly to form a six inch square with the short ends facing you
Sprinkle lightly with salt, then lay 3 scallions white ends facing out.
Tightly roll the meat up and tie logs at ends.
Make 3 more the same way.
Stir together Sake,soy sauce,and splenda. Pour over rolls nd let marinate for 15 minutes.
Heat a heavy skillet ,browning rolls evenly all around.
Transfer rolls to cutting board. Add marinade to hot skillet and reduce until slightly syrupy.
Remove from heat and pour over rolls.
- each 2oz piece contains
- Total Fat
- Total Carbohydrate