Teriyaki Beef-Wrapped Potato Sticks (Everyone's Favorite, Part 2)

Name: Teriyaki Beef-Wrapped Potato Sticks (Everyone's Favorite, Part 2)
Ingredients: About 21 frozen French fries; 5.3 oz (150 g) thinly sliced beef belly; 2 tablespoons each soy sauce and sugar (about 30 ml each); 2 tablespoons cooking sake (about 30 ml)

にゃちとまー @cook_40265558

Frozen French fries are a hit with both kids and adults. Last time, I wrapped them in pork and made a ponzu teriyaki. This time, I used beef and made a sweet and savory teriyaki.

Recipe background:
Fried frozen fries are delicious, but I wanted to make a healthier, sweet and savory teriyaki version without frying. This is a staple appetizer in our house.

Frozen French fries are a hit with both kids and adults. Last time, I wrapped them in pork and made a ponzu teriyaki. This time, I used beef and made a sweet and savory teriyaki.

Recipe background:
Fried frozen fries are delicious, but I wanted to make a healthier, sweet and savory teriyaki version without frying. This is a staple appetizer in our house.

にゃちとまー @cook_40265558

Frozen French fries are a hit with both kids and adults. Last time, I wrapped them in pork and made a ponzu teriyaki. This time, I used beef and made a sweet and savory teriyaki.

Recipe background:
Fried frozen fries are delicious, but I wanted to make a healthier, sweet and savory teriyaki version without frying. This is a staple appetizer in our house.

Frozen French fries are a hit with both kids and adults. Last time, I wrapped them in pork and made a ponzu teriyaki. This time, I used beef and made a sweet and savory teriyaki.

Recipe background:
Fried frozen fries are delicious, but I wanted to make a healthier, sweet and savory teriyaki version without frying. This is a staple appetizer in our house.

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Ingredients

About 21 frozen French fries
5.3 oz (150 g)thinly sliced beef belly
2 tablespoonseach soy sauce and sugar (about 30 ml each)
2 tablespoonscooking sake (about 30 ml)

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Steps

1

Place 3 frozen French fries on each slice of beef, matching the width, and roll them up tightly.
2

Once all are rolled, place them seam side down in a preheated skillet without oil.
3

Cover and cook over medium heat for 2 minutes. When browned, flip them over, cover again, and cook for about 2 more minutes over medium heat.
4

Remove the lid, pour the sake evenly over the rolls, and turn off the heat. Add the soy sauce and sugar mixture in the same way. Return to medium heat and cook, uncovered, until the sauce thickens and coats the rolls.
5

Once the sauce is glossy and clings to the rolls, transfer to a plate and serve.