Beef rolls with caramelized vegetables

Directions

1. Wash the meat and marinate it with about 20 ml of soy sauce for 30 minutes before cooking, or overnight in the refrigerator. Choose pre-sliced meat (such as fondue or grilling meat) to make rolling easier. ⏱ 30 min
2. Wash and peel the carrot, then cut it into small sticks. ≈ 8 min
3. Peel the lotus root and cut it into thin sticks, immediately placing them in the water to prevent them from turning brown. The sticks should be about the width of a slice of meat, or slightly wider. Since lotus root can be difficult to cook, cut it into very small pieces. ≈ 8 min
4. Lay the meat slices on a board, place the carrot and lotus root along the edge, and roll them up. Place the meat seam-side down in the pan. ⏱ ≈ 7 min
5. Heat the pan over medium heat, without adding any oil: the breast meat already contains fat. ⏱ ≈ 7 min
6. Cook for about 3 minutes, then flip, and pour in the mirin and soy sauce mixture (1 part mirin to 2 parts soy sauce). After another 3 minutes, flip again and add the sugar, or adjust to your preference. ⏱ 3 min
7. Once the sauce comes to a full boil and thickens, flip the rolls over so that they are coated in sauce and develop a nice color. ⏱ ≈ 10 min