Method

• 1.
  Fill a bowl with ice water. Bring a small saucepan of water to the boil. Add 2 tsp fine salt and the shallot and cook for 1 minute. Using tongs, transfer the shallot to the ice bath to cool. Remove and pat dry.
• 2.
  Pound the steak slices until very thin. Overlap 3 steak slices to make a square. Sprinkle with the remaining 2 tsp fine salt, then lay 3 shallots across the square in the direction of the grain. Roll meat up and around shallot to make a roll. Tie with kitchen string. Repeat to make 3 more rolls.
• 3.
  Preheat a grill to high
• 4.
  For the marinade, in a medium bowl, combine the sake, mirin, soy sauce and sugar. Add the rolls to the marinade and set aside to marinate for 15-30 minutes.
• 5.
  Remove rolls from the marinade, then brush them with the oil. Reserve the marinade. Cook the rolls on the grill for 2-3 minutes on each side. Set aside for 5 minutes.
• 6.
  Bring the reserved marinade to the boil over high heat in a small saucepan. Reduce the heat to medium-low and simmer for 3-5 minutes, until reduced.
• 7.
  Remove the string from the rolls, then cut them into 2.5cm slices. Transfer the rolls to a serving plate and serve with a small bowl of the marinade sauce.