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How to Make Beef Negimaki – The Ultimate Japanese Steak and Scallion Rolls

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Negimaki is a traditional Japanese dish consisting of thinly pounded meat marinated in teriyaki sauce, wrapped around scalions and then grilled. (Negi is Japanese for scallions; maki means roll.) Although beef is traditionally used, chicken has also become popular. Negimaki can be assembled several hours ahead and refrigerated until ready to grill; these tasty appetizers should then be enjoyed along with steamed rice and either green salad or roasted broccoli for a complete meal experience Any leftovers can even be chopped and added back in as part of another fried rice dish.tong papillio gizeh France pull laine et coton France birkenstock semelle etroite France pull laine italien France pull en laine de marque France conversecuir France gilet merinos uniqlo France pull en laine de marque France pull laine mohair France sweat laine merinos France gilet merinos uniqlo France pull en laine de marque France pull en laine France mules arizona en nubuck kaki birkenstock France vente birkenstock carrefour France

beef negimaki
beef negimaki

Ingredients @ 4 servings for 4 people in this dish. 12 scallions should be trimmed and cut crosswise into halves before trimming off their stem ends and trimming along their base to trim as directed above.

Ice; 3 cups each of soy sauce, mirin and sake

1 pound of flank steak (equivalent to 6- to 7-inch square size) will yield about 8 servings.

Vegetable oil for greasing grates.

Food Substitution Guide

Prepare for Success (PS).

Step 1

In a large pot of salted boiling water, blanch lighter scallion ends for 1 minute before adding darker green ones and blanching for another 1 minute. Drain and transfer scallions to an ice bath bath until cool before draining off any excess liquid with paper towel-lined plate for extra drying time.

Step 2

combine soy sauce, mirin, sake and sugar in a medium-size bowl by stirring. This should dissolve most of the sugar.

Step 3

Cut flank steak against the grain into four equal strips and then each strip in half so you have eight square pieces of meat. Next, carefully butterfly each square by horizontally slicing across its middle (leave one side attached; do not slice all the way through). Carefully open like a book – each should measure around three inches wide.

Step 4

Using a meat mallet and working one piece at a time, use plastic wrap to cover each piece of meat before pounding to 1/16-inch thickness to form 5-by-6 rectangles of meat. Transfer these rectangles to the soy sauce marinade and turn to coat, before setting aside for 5 minutes before refrigerating for storage.

Step 5

Preheat a medium-high grill, grease its grates (or prepare an indoor griddle with grease for stovetop use) and remove steak from marinade before transferring it to a work surface. Heat up marinade over low heat in a separate saucepan on the stovetop until thickened (10-15 minutes).

Step 6

Meanwhile, divide scallions among the eight pieces of steak. Arrange on one side along its shorter edge (the scallions should run parallel with the grain). Roll tightly around these scallions and secure with toothpicks where necessary where meat overlaps – thread them parallel with your roll rather than through its center where possible.

Step 7

Grill the negimaki, turning occasionally, until nicely charred and cooked through, reducing heat to medium halfway through, about 12 minutes. (If using a grill pan, heat on stovetop over medium-high and reduce heat to medium halfway through.)

Step 8

Once negimaki are cooked, lightly brush them with some of the reduced glaze, then transfer to a cutting board. Remove toothpicks, cut negimaki into bite-size pieces and arrange on a serving platter. Drizzle with the remaining glaze, and serve warm.

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