Japanese Beef Rolls with Mizkan Ponzu
November 01st, 2010 21 Comments

Japanese Beef Rolls with Mizkan Ponzu

PinterestFollow me
FacebookLike Me


Japanese Beef Rolls with Ponzu

Makes about 12 rolls


12 oz beef flap meat or flank steak
6 oz enoki mushrooms, ends trimmed
1 teaspoon butter
Oil, for pan-searing
1/2 tablespoon white and black sesame seeds, optional


1 tablespoon Mizkan (Bonito Flavored) Soup Base
1 tablespoon Mizkan HONTERI Mirin Seasoning
1 tablespoon sake

Serving Sauce

1/2 cup Mizkan AJIPON® Ponzu Citrus Seasoned Soy Sauce


Slice the beef (across the grain) thinly to 3-inch by 5-inch pieces.
Marinate the beef slices with Mizkan (Bonito Flavored) Soup Base, Mizkan HONTERI Mirin Seasoning and sake for an hour.
Heat up the butter in a non-stick pan over medium heat. Add the enoki mushrooms to the pan and cook for about 1 minute or until they are just done. (Do not overcook the enoki mushrooms, they should remain somewhat crunchy.
Heat up the pan over medium heat. Grease the pan with some oil. Pan-sear the beef slices until both surfaces are slightly charred. Remove the beef from the heat.
In a serving dish, roll the beef with some enoki mushrooms and secure it with a toothpick. Drizzle some Mizkan AJIPON® Ponzu Citrus Seasoned Soy Sauce over the beef roll and topped with some sesame seeds. Serve immediately.

Tagged as:

21 comments... read them below or add one

  1. Robbie says:

    I think I’ve had this at a high-end Japanese restaurant somewhere, it was delicious. Glad that you shared the recipe. Where can I get Mizkan ponzu?

  2. Lydia says:

    I’ve always wondered what I can do with ponzu sauce. Thanks for this recipe, now I know how to use it.

  3. Peter says:

    Love the pictures and your recipe. Would be great if you can share more ponzu recipes. I only use it as a dipping sauce for dumplings/gyoza.

  4. Oh YUm! Nice and simple. Looks so delicious.

  5. Chris says:

    How do you make Ponzu sauce?

  6. Chris Crash says:

    How to make Ponzu sauce?

  7. Puvanes says:

    Hi, I’ve a question on your cornflakes cookies. How long do I need to cream butter & sugar on my Kenwood electric mixer and at what speed? I’m a new baker & appreciate your reply. TQ.

  8. DailyChef says:

    This looks amazing! What makes one ponzu sauce better than the other?

    • I love Mizkan ponzu because it’s actually very light and the flavor is clean. Just the right balance of citrusy flavor mixed with soy sauce, it’s not overpowering. I believe it’s the preferred brand at Japanese restaurants because it tastes exactly the same as the ones used at restaurants. I have another brand and that one wasn’t as good as the taste was too sharp for my taste.

  9. LimeCake says:

    this is such a simple recipe but it looks delicious and elegant. good party food!

  10. Ingrid says:

    This looks really good. I have never tried this!

  11. These are beautiful. Bet they’re delicious, too.

  12. Phil says:

    A few years back, Nakano was making a push into my local grocer with mirin, rice vinegar and such. They reorganized and renamed themselves as Mizkan to bring themselves into alignment as a single global brand. They were also known as Mitsukan for a while too in some parts of the world.

  13. Rita says:

    We love tis dish. Now, I can learn to make this too…thks for sharing Bee Yinn.

  14. Tom says:

    I have eaten a similar dish with asparagus instead of enoki called asparagyu. it is super yummy I could bet that this is just as good.

Leave a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Thanks for visiting Rasa Malaysia, #9 most popular cooking blog. Please like Rasa Malaysia on Facebook, join email or RSS for new recipes!

Facebook  |  Email  |  RSS