Instructions: Place beef in marinade for 30 minutes.

Remove fine thread-like root from bean sprouts. Boil one minute and drain.

Open beef slices flat and place perilla leaves. Arrange bean sprouts over them and roll up. Make 4 rolls. Preheat high-power gas oven to about 460 degrees. Grill rolled beef in oven 8 to 10 minutes, brushing with marinade twice or thrice.

Thickly pare spikenard, cut into cubes and place in sugar-vinegar mixture.

Cut beef rolls about 3/4-inch wide and serve over bamboo leaves. Garnish with spikenard and pickled plums.

This recipe yields 4 servings.

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