Gyuniku No Negimaki: Scallion stuffed Beef Rolls

Cut the beef into pieces about 5x3x1/8 inch thick (easier while partially frozen). Marinate beef slices mixture of soy, mirin, ginger about 30 minutes. Cut the scallions into pieces as long as the beef is wide. Divide so that each roll will contain some white and some green. Remove beef from marinade, place scallions on each slice and roll up. Dab some flour on the end of each beef strip to hold the rolls together. Coat the rolls with flour, shaking to remove the excess. Heat 2-3 inches oil in a tempura pan or saucepan to about 340 F (or until bubbles form on wooden chopsticks stirred in the oil). Fry the rolls, a few at a time, for about 2 minutes, turning once or twice. Drain on the rack of the tempura pan or on paper towels. Garnish with lemon wedges and squeeze the lemon over the beef rolls. Serve hot and as freshly cooked as possible. Serves 4 Variation: saute instead of deep-fry: don't coat the rolls with flour, heat 2 Tbsp oil in a skillet and saute over a fairly brisk heat, turning to brown all over, about 3-4 minutes. The flavor is surprisingly different.