Aussie Beef Rolls Marinated in Sweet Onions

• 6 slice Aussie beef - inner thigh, sliced thinly
• 3 Umeboshi (or umeboshi paste)
• 6 Shiso leaves
• 1 dash Salted wakame seaweed for arrangement
• 1 Tomato for garnishing
• 1 Sweet onion
• 35 ml of each Sake, Vegetable oil
• 25 ml of each Soy sauce, bottled mirin
• 1/2 tbsp Light brown sugar
• 10 grams Bonito flakes

1. For the perfect multi-purpose sweet onion dressing: Thinly slice the sweet onions against the grain, and place into a bowl.
2. Mix all of the ingredients and chill in the fridge.
3. It will be ready in half~1 day.
4. Prepare the accompanying vegetables.
5. Peel the skin from the tomato, and cut into wedges.
6. Wash the salted seaweed in water and let sit for 5 minutes, and then cut into easy-to eat pieces.
7. Quickly dip in hot water, and strain.
8. Bring the water you used to rinse the salted wakame seaweed to a boil, add 2 cubes of ice, spread out the meat, and boil.
9. Boil the meat to the point where there is a bit of pink left, and then cook through in residual heat.
10. Spread out one slice of the meat and lay a shiso leaf, the spring onion dressing, and a bit of pickled plum on top, roll it up, and cut it in half.
11. Arrange onto plates.
12. Drizzle lots of dressing over the openings of the meat, let cool in the fridge, and enjoy.
13. You can just eat this open-faced if wrapping it is too much of a hassle.

thigh, leaves, arrangement, tomato, sweet onion, vegetable oil, soy sauce, brown sugar

Taken from cookpad.com/us/recipes/167920-aussie-beef-rolls-marinated-in-sweet-onions (may not work)