Peel a few centimeters of the root end of the asparagus stalks, take off the stem, and cut into 7 cm long pieces (or cut each stalk into thirds). Bring a pot of salted water to a boil. Put the tougher stalk parts in first, then add the spear ends 30 seconds later. Boil for a total of 2 minutes, drain, refresh in cold water, then drain again. Cut the konnyaku into 7 cm long, 5 mm wide strips, boil briefly, and drain. Cut the potatoes and carrots to about the same size as the konnyaku, cover with plastic wrap, and microwave for about 3 minutes.

Combine the A ingredients. Sprinkle 1 teaspoon each over the asparagus, potato, konnyaku, and carrot.

Roll up the pre-flavored vegetables and konnyaku with the beef slices.

Dust the rolls lightly with katakuriko.

Combine the B ingredients.

Heat vegetable oil in a pan, and pan fry the beef rolls while rolling them around until browned on all sides.

Add the combined sauce from Step 5, and simmer over high heat the reduce (cover with aluminium foil to prevent the sauce from splattering). Turn the heat off and it's done.

Cut the rolls in half to make them easier to eat, and line them up on a plate to serve.