Gyu negi maki

Serves 1 Prep time: 10 mins Cooking time: 10 mins INGREDIENTS 120g sliced beef 50g spring onion, bulbs discarded, green stem reserved, not sliced 10ml Kikkoman soy sauce 10ml non-alcoholic mirin (for a homemade substitute for Japanese mirin, mix 1 tsp sugar with 10ml rice vinegar) 5g sugar 2g black pepper 5g corn flour powder oil, for pan-frying PREPARATION 1. Pound beef slices with a mallet to even thickness and cut into long rectangles. Now tightly roll beef with spring onion, keeping the stems lengthwise and tie the roll with a cooking vine. Season roll with pepper. Set aside. 2. To prepare the soy sauce dip for negi maki, mix together Kikkoman soy sauce, mirin, sugar and black pepper in a bowl. Set aside. 3. Spread corn flour on a flat work tray and coat beef rolls with flour. Heat oil in a shallow saucepan. Dip rolls in the prepared soy sauce dip and pan-sear them. Brush with more sauce if needed. Cook rolls until the meat is well-done. Remove from heat, slice rolls and serve hot.