Waygu Beef Wrap with Enoki filling

Posted by Wayne (Melbourne, Australia) on 20 January 2009 in Food & Cuisine.

I got the inspiration for this dish from a dish I cooked very early on when I first taught myself how to cook - bacon wraps with scallops.

I flash fried the wraps and then reduced a little bit of dashi stock and mirin into the mix to steam up the insides and then turned the heat back up to create a thicker glaze.

No complaints!

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