Yawata maki uses either unagi (eel) or beef to wrap gobo and other vegetables in a little roll. Gobo is a root vegetable, which is a metaphor for a healthy and stable life.

Yield: 2 people
Time: 20 minutes

Ingredients

1/3 lb sliced beef
1/3 gobo (4″ thin cut, about 60g)
1/2 carrot (4″ thin cut, about 60g)

Spices for vegetables

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

Spices for beef

1 tbsp soy sauce
1/2 tbsp sugar
1/2 cup water
Preparation

Mix spices for vegetables (sake, mirin, sugar, soy sauce) in one bowl, and spices for beef (soy sace, sugar and water) in another.
Put the mixed spices for vegetables and gobou in a small frying pan and boil for 3 minutes, then add carrot and boil for another 3 minutes over low heat.
Set aside gobou and carrot, then wrap with sliced beef.
Put the beef rolls back in a same frying pan then add the mixed spices for beef and cover with a lid and cook until water evaporates.
Cut the beef rolls to 4 and serve.

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