Gyumaki (Grilled Beef and Veg Rolls)

Thinly sliced wagyu beef is great for this recipe. The marbled fat allows the beef to stay juicy and tender, so do not compromise on the quality of the beef. With the soy, if you are not using Kikoman brand, reduce the amount as it might be too salty otherwise. I used asparagus and spring onions for the veg, but I think carrots and capsicum would be good too. Serve it with steam rice.
Gyumaki Recipe

400g thinly sliced wagyu beef
2 1/2 tsp potato starch, for sprinkling
6 spring onions, cut into batons
6 asparagus spears, lightly blanched
veg oil for cooking
1/3 cup sake
1/3 cup mirin
1/3 cup soy
1 1/2 tbsp caster sugar

Lay strips of beef on a clean work bench. Sprinkle with a little seasoned potato starch. Put a piece of spring onion and asparagus along the edge of the beef. Then roll up. Repeat with remaining beef and vegetables.
Heat a little oil in a large frying pan. over medium heat. Brown beef rolls in batches, remove from pan.
Combine the sake, mirin, soy sauce and sugar with 1/3 cup water. Add to the pan, stirring until sugar dissolves. Bring to boil for 1 min, then reduce to a simmer. Add the beef rolls and cook for 5 mins, or until cooked through. Remove from pan and set aside.
Reduce the sauce for another 10 mins or until a syrupy glaze is achieved. Slice the beef into bite size pieces and drizzle glaze over beef.