All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Piiman no nikumaki teriyaki / sweet-pepper beef roll with teriyaki sauce

A treat for Tom -- colorful and juicy peppers rolled up in a thin slice of beef. The easy-to-eat form and strong teriyaki flavor make this dish common for bento or picnics.


6-8 thin slices (100-120 g) beef (8 slices/110 g  for shabushabu in photo)
1/3-1/2 green pepper
1/3-1/2 orange pepper (or red pepper)
Salt and pepper (for beef, not in photo)
1 tbsp flour (for beef, not in photo)
2 tsp oil (not in photo)

For teriyaki sauce
1 tbsp soy sauce
1 tbsp sake
1 tbsp mirin
1/2 tsp sugar


Mix all ingredients for teriyaki sauce.

Thinly slice (5 mm) peppers.


Spread beef slices, and salt and pepper.

Put pepper slices on beef slice, and roll tightly.

Dust with flour.


In a frying pan, heat oil, and put beef rolls with ends of beef slices down.

Cook on medium heat while rolling so that beef surface is evenly and lightly browned.

Pour teriyaki sauce, and continue cooking until liquid is somewhat reduced.

  • "Teriyaki" refers to the glossy look of cooked items and is due to the sugar content of seasonings (mirin and sugar in this recipe).
  • If you’re worried about beef slices unraveling while cooking, put some flour inside the end of slices to seal the roll. 
  • Thinly sliced beef (or pork) for shabushabu is thinner than bacon slices and is available at Asian grocery stores.

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