• 1/2 cup Saki

  • 1 cup white wine

  • 12-14 green onions, trimmed to 6-inches

  • Chateaubriand

  • 6 tbsp soy sauce

  • 8 tbsp granulated sugar

  • 1 tbsp salt

  • 1 tbsp vegetable oil

  • roasted sesame seeds



Combine Saki, sugar, soy, wine in a bowl and stir until sugar is fully disolved, set marinade aside. Boil water on stovetop and blanch green onions for 40 seconds, remove and place in bowl of ice water. Carefully cut Chateaubriand into 1/8 inch thick slices that are 2 inches wide. Arrange slices on your cutting board, leaving 2 inches between each, cover with plastic wrap and pound slices down until they’re about 1/16th inch thick . Marinade slices for 20mins then arrange flattend strips consecutively side by side, overlapping slightly to form a square of approx 6-8 inches. Lay 3-4 green onions across meat. Tightly roll the strips around the onions, secure with butchers twine. Sprinkle lightly with salt and replace rolls in marinade for another 20mins remembering to turn after 10mins. (directions con’t below….)


Clean and oil the grilling grate and set bbq to high. Set aside remaining marinade and grill rolls until seared on all sides (approx 2-3 mins each side). Remove from grill and allow to rest for 5mins. While the meat is resting pour your remaining marinade into a saucepan and bring to boil over medium heat. Reduce heat to simmer and allow to thicken to a glaze like consistency. Cut rolls into 1 1/2 inch pieces, pour your now reduced marinade over smaller rolls, sprinkle with roasted sesame seeds and serve.