Recipe courtesy of Ching-He Huang
Episode: Fumio Grill
Total:
1 hr 5 min
Active:
55 min
Yield:
2 servings
Level:
Intermediate

Ingredients

Ponzu Dressing:
  • 1 cup low-sodium soy sauce
  • 1/2 cup sugar
  • 1/3 cup katsuobushi (dried fish flakes) 
  • 1/3 cup rice wine vinegar 
  • 2 lemons, zested and juiced 
  • 2 limes, zested and juiced 
  • 1/2 mandarin orange, zested and juiced 
Ponzu Dressing:
  • 1 cup low-sodium soy sauce
  • 1/2 cup sugar
  • 1/3 cup katsuobushi (dried fish flakes) 
  • 1/3 cup rice wine vinegar 
  • 2 lemons, zested and juiced 
  • 2 limes, zested and juiced 
  • 1/2 mandarin orange, zested and juiced 
Beef and Green Onion Rolls:
  • 12 small green onions
  • 1/2 pound beef tenderloin 
  • Freshly ground black pepper
Beef and Green Onion Rolls:
  • 12 small green onions
  • 1/2 pound beef tenderloin 
  • Freshly ground black pepper
Grilled Shishito Peppers:
  • 8 shishito peppers
  • 3 tablespoons olive oil 
  • 2 tablespoon lemon juice 
  • 1 teaspoon Kosher salt 
  • Shiso leaves, for serving 
  • White sesame seeds, for garnish 
  • Sliced green onions, for garnish 
Grilled Shishito Peppers:
  • 8 shishito peppers
  • 3 tablespoons olive oil 
  • 2 tablespoon lemon juice 
  • 1 teaspoon Kosher salt 
  • Shiso leaves, for serving 
  • White sesame seeds, for garnish 
  • Sliced green onions, for garnish 

Directions

Grilled Shishito Peppers:

For the ponzu dressing: In a saucepan over medium heat, combine the soy sauce, sugar, katsuobushi and rice wine vinegar. Simmer until the sugar is dissolved and the sauce is reduced by half. Set aside to cool. When sauce is cooled, add the lemon juice and zest, lime juice and zest and orange juice and zest.

For the beef and green onion rolls: Trim the green onions into 6-inch lengths. Slice the beef tenderloin into six 1/8-inch-thick slices (1 1/2 to 2 inches wide). Pound the beef slices between two sheets of plastic until flattened.

Place a piece of the pounded beef on a cutting board and sprinkle with pepper. Place three pieces of green onion across the beef slice, so the onions extend over the edges. Roll the beef up and set it in a glass baking dish. Repeat with remaining beef and green onions. Pour half of the ponzu dressing over beef rolls and marinate for 5 to 10 minutes.

Preheat a grill or grill pan until hot, or prepare the oven broiler. Grill the beef and green onion rolls, turning, until slightly charred and medium rare, about 2 minutes. Remove from heat and keep warm.

For the shishito peppers: Toss the peppers in the olive oil. Grill over high heat, searing until slightly blistered, 2 to 3 minutes. Remove from the grill, sprinkle with the lemon juice, and toss to coat. Season with salt.

To serve: Plate the beef rolls atop shiso leaves. Garnish with sesame seeds and green onions, and serve with the grilled shishito peppers and the remaining ponzu dressing.

Grilled Shishito Peppers:

For the ponzu dressing: In a saucepan over medium heat, combine the soy sauce, sugar, katsuobushi and rice wine vinegar. Simmer until the sugar is dissolved and the sauce is reduced by half. Set aside to cool. When sauce is cooled, add the lemon juice and zest, lime juice and zest and orange juice and zest.

For the beef and green onion rolls: Trim the green onions into 6-inch lengths. Slice the beef tenderloin into six 1/8-inch-thick slices (1 1/2 to 2 inches wide). Pound the beef slices between two sheets of plastic until flattened.

Place a piece of the pounded beef on a cutting board and sprinkle with pepper. Place three pieces of green onion across the beef slice, so the onions extend over the edges. Roll the beef up and set it in a glass baking dish. Repeat with remaining beef and green onions. Pour half of the ponzu dressing over beef rolls and marinate for 5 to 10 minutes.

Preheat a grill or grill pan until hot, or prepare the oven broiler. Grill the beef and green onion rolls, turning, until slightly charred and medium rare, about 2 minutes. Remove from heat and keep warm.

For the shishito peppers: Toss the peppers in the olive oil. Grill over high heat, searing until slightly blistered, 2 to 3 minutes. Remove from the grill, sprinkle with the lemon juice, and toss to coat. Season with salt.

To serve: Plate the beef rolls atop shiso leaves. Garnish with sesame seeds and green onions, and serve with the grilled shishito peppers and the remaining ponzu dressing.

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