24 stalks (8.5 ounces) asparagus Pinch kosher salt for boiling ½ pound beef (chuck or rib eye), thinly sliced Freshblack pepper, ground 1 tablespoon cooking oil 2 tablespoons sake or water to steam
Teriyaki Sauce: 2 tablespoons Kikkoman® Soy Sauce 2 tablespoons sake (you can substitute with dry sherry or Chinese rice wine) 2 tablespoons Kikkoman® Kotteri Mirin 1 tablespoon brown sugar
Make teriyaki sauce by mixing all sauce ingredients together and stir.
Cut asparagus into 3 inches pieces. Add water in a small saucepan until there is enough to cover asparagus and bring to boil. Once boiling, add pinch of salt and asparagus. Cook for 1.5 minutes for thin asparagus, 2-3 minutes for medium, and 3-3.5 minutes for large. The asparagus will continue to cook later in a frying pan so do not overcook at this stage. Drain well.
Place a slice of meat on the cutting board and sprinkle fresh ground black pepper. Then place asparagus on one end of the meat and start rolling it up.
In a large frying pan, heat 1 tablespoon oil on medium high heat. When it’s hot, place the steak rolls down gently with the seam line facing down. Cook one side of steak rolls until it has a nice char, then rotate to the other side.
Once all sides of steak are nicely charred, reduce the heat to medium and add sake. Cook covered until sake is evaporated.
Add Teriyaki Sauce and rotate steak rolls so they are evenly coated.
Transfer the steak rolls from the frying pan to a plate. Reduce the teriyaki sauce in half, or until thickened.
Pour the sauce over the steak rolls and serve immediately.