１Remove the seed from the pickled ume and tear the pulp into small pieces. Cut the Welsh onion into 3 equally long pieces, then thinly cut each piece lengthwise. Remove the strings from the celery and cut lengthwise into thin strips. Skin the carrot and cut into thin sticks. ２Combine all the ingredients for the sauce and mix well.

１Spread open each slice of pork and lightly sprinkle the surface with flour. Place the vegetables over it and roll. ２Place the pork rolls in a flat baking dish, and cook in a steamer over high heat for approximately 8 to 10 minutes.
Cut the rolls into bite-size pieces and place them over beefsteak leaves spread on a dish. Pour the sauce over them.