Japanese Beef And Scallion Rolls Food

JAPANESE-STYLE STEAK ROLLS

Steps:

• Preheat a grill to medium high. Bring a medium saucepan of water to a boil; add the scallions and cook until wilted, about 45 seconds. Remove with tongs to a colander to cool, then pat dry. Add the broccoli to the boiling water and cook until just beginning to soften, about 3 minutes. Drain and transfer to a large bowl.
• Heat 1/2 tablespoon vegetable oil in a small nonstick skillet over medium heat. Add the peanuts and half each of the ginger and garlic; cook, stirring, until toasted, 2 to 3 minutes.
• Pound the beef until 1/8 inch thick. Lay 2 pieces next to each other, overlapping slightly; season with salt and pepper. Top with a quarter of the scallions, laying them crosswise. Roll up the meat around the scallions; secure with toothpicks. Repeat to make 3 more rolls.
• Add the asparagus, any remaining scallions and the remaining 2 tablespoons vegetable oil to the broccoli; season with salt and pepper and toss. Mix the hoisin sauce, soy sauce and remaining ginger and garlic in a bowl.
• Oil the grill grates. Brush the steak rolls with half the sauce. Cover and grill, turning and brushing with the remaining sauce halfway through, until charred, 7 to 8 minutes. Grill the vegetables until tender, 3 to 5 minutes. Halve the steak rolls, remove the toothpicks and serve with the vegetables. Top with the peanut mixture.

BEEF AND SCALLION ROLLS

Steps:

• Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add bell pepper, and cook, shaking skillet often, until pepper blisters, 2 to 4 minutes. Stir in 1 tablespoon soy sauce. Transfer to a plate; wipe skillet clean.
• Place each beef slice between plastic wrap; pound lightly until 1/8 inch thick. Season with salt and pepper. Divide bell pepper and scallions among slices. Roll tightly into bundles; secure each with a toothpick.
• Heat remaining tablespoon oil in same skillet over high heat. Working in two batches, sear rolls until browned on all sides, 3 to 4 minutes. Transfer to a plate; cover to keep warm. Wipe skillet clean.
• Add 2 tablespoons water, remaining 2 tablespoons soy sauce, vinegar, and sugar to skillet. Cook over medium heat, stirring, until sauce is reduced and syrupy, 2 to 3 minutes. Remove toothpicks. Drizzle rolls with sauce.

GLAZED BEEF-AND-SCALLION ROLLS

Steps:

• In a large shallow baking dish, whisk the soy sauce with the marmalade, brown sugar, garlic, sesame oil, sesame seeds, pepper and cayenne powder.
• Bring a large skillet of water to a boil. Add the scallions and cook until bright green, about 30 seconds. Transfer to a plate and pat dry. Add the asparagus and cook until bright green, about 1 minute; transfer to plate and pat dry.
• Lay a slice of beef on a work surface. Arrange a scallion and an asparagus spear crosswise at a short end and roll up. Add to soy sauce glaze and turn to coat. Repeat with remaining beef rolls.
• Brush a grill pan with canola oil and heat over high heat until smoking. Working in batches, cook beef rolls until nicely charred all over, about 15 seconds per side. Transfer to a platter or plates.

NEGIMA (JAPANESE BEEF SCALLION ROLLS)

Steps:

• Preheat a grill or broiler; fire should be quite hot.
• Place the meat between two layers of wax paper or plastic wrap and pound it gently so that it is about 1/8-inch thick.
• Brush one side of each piece of meat with a little soy sauce.
• Cut the scallions into length about the same width as the meat and place a small bundle of them at one of the narrow ends of each slice.
• Roll the long way, securing the roll with a toothpick or two.
• (You can prepare the rolls in advance up to this point; cover and refrigerate for up to 2 hours before proceeding) Brush the exterior of the roll with a little more sauce.
• Grill until brown on all sides, a total of about 6 minutes for chicken, 4-5 minutes for pork or veal, 4 minutes or less for beef.
• Optional fillers: Scallions work very well; so do chives.
• You could also use small amounts of lightly cooked, chopped spinach or chard; cooked, chopped shiitake (or other) mushrooms; julienned and lightly cooked carrots; parboiled asparagus spears.
• As alternatives to soy sauce, you can use asian fish sauce (nam pla or nuoc mam), chinese hoisin sauce, or premade teriyaki sauce.

NEGIMAKI - JAPANESE BEEF AND SCALLION ROLLS

Steps:

• Prepare scallions: Blanch scallions in a pot ofboiling salted water 45 seconds, then transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Transfer scallions to paper towels to drain and pat dry.
• Prepare beef: Cut flank steak with the grain holding a large knife at a 30-degree angle to cutting board into 12 (1/8-inch-thick) slices (1 1/2 to 2 inches wide).
• Arrange slices 1 inch apart on a very lightly oiled sheet of parchment paper or plastic wrap, then cover with another very lightly oiled sheet of parchment or plastic wrap (oiled side down) and pound slices with flat side of meat pounder until about 1/16 inch thick.
• Assemble rolls: Arrange 3 beef slices side by side on a fresh sheet of plastic wrap, overlapping slices slightly to form a 6-inch square with short ends of slices nearest you.
• Sprinkle square lightly with a pinch of salt, then lay 3 scallions (with some white parts at both ends) across slices at end closest to you and tightly roll up meat around scallions to form a log, using plastic wrap as an aid.
• Tie log with kitchen string at ends and where meat slices overlap. Make 3 more negimaki rolls in same manner.
• Marinate rolls: Stir together sake, mirin, soy sauce, and sugar in a small bowl until sugar is dissolved.
• Put rolls in a small baking dish and pour marinade over them, turning to coat. Marinate, loosely covered with plastic wrap, turning occasionally, 15 minutes.
• Cook rolls: Heat a 10-inch heavy skillet over moderately high heat until hot, 1 to 2 minutes. While skillet is heating, lift rolls out of marinade, letting excess drip off, and pat dry. (Save marinade.)
• Add oil to skillet, swirling to coat bottom, then cook rolls, turning with tongs, until well browned on all sides, 4 to 5 minutes total for medium-rare. Transfer rolls to cutting board.
• Add marinade to skillet and boil until slightly syrupy, 1 to 2 minutes, then remove from heat.
• Cut off and discard strings, then cut each roll crosswise into 6 slices. Pour sauce into a shallow serving dish and arrange negimaki in sauce.

NEGIMAKI

Steps:

• Stir together the soy sauce, mirin, sake and sugar in a pie dish or similar shallow container until the sugar is almost dissolved. Set the marinade aside.
• Cut the beef with the grain into 24 slices, each about 1/2 inch thick. Working in batches, arrange a few slices cut-side up on a piece of plastic wrap, leaving a few inches between each slice. Cover with another piece of plastic wrap and pound with a meat mallet until the slices are 1/8 inch thick or a little less.
• Lay 3 slices on a work surface parallel to you with the long sides slightly overlapping (by about 1/4 inch). Cut 3 pieces of scallion the same width as the beef and place them across the meat at the end closest to you. Tightly roll the meat around the scallions, starting at the end closest to you. Secure the roll with 2 toothpicks--1 placed horizontally along each of the 2 "seams." Repeat with the remaining beef and scallions. You will end up with 8 rolls.
• Place the rolls in the marinade, turn to coat and marinate, turning once halfway through, for about 15 minutes. Transfer to a plate, letting any excess marinade drain off, and pat dry (reserve the marinade).
• Heat the oil in a large skillet over medium-high heat. Add the rolls and brown on 4 sides, 3 or 4 minutes total (the middle should still be rare). When you flip the rolls the last time, reduce the heat to medium, add the reserved marinade and simmer, turning the rolls a few times, until the sauce thickens, about 2 minutes. (The meat should still be pink in the middle at this point. If you prefer your meat more well done, simmer it a little longer; just be careful not to reduce the sauce too much. If that happens, thin it with a little water.)
• Transfer the rolls to a cutting board and, when cool enough to handle, remove the toothpicks. Using a very sharp knife, cut the rolls crosswise into pieces about 1 inch wide and serve upright on plates. Drizzle with the sauce and sprinkle with sesame seeds, if using.

GRILLED BEEF ROLLS WITH SCALLION SOY DIPPING SAUCE

Steps:

• In a small bowl, whisk together soy sauce and brown sugar until dissolved; set aside. Cut tenderloin crosswise into 1/4-inch-thick slices. Trim off any fat or connective tissue. Place 1 slice between 2 pieces of plastic wrap. Using the flat side of a meat mallet, evenly pound out the slice, keeping it roughly in a rectangular shape, until it is 1/8 inch thick. Do not overpound slices or they will begin to disintegrate. Remove plastic wrap, and transfer to a large plate. Repeat process with remaining meat.
• Dip 1 slice beef in the soy sauce mixture, and place it on a clean surface. Sprinkle with salt and pepper. Place 2 pieces of scallion green and 1 piece of each pepper across the shorter length of the beef, so that the vegetables extend over both edges by about 3/4-inch. Roll up lengthwise, and skewer near the edges with 2 toothpicks. Set aside. Repeat with remaining beef and vegetables.
• Lightly brush a grill pan with olive oil, and heat until hot, or heat the oven broiler. Grill or broil beef rolls, brushing with sauce and turning, until medium rare, 2 to 4 minutes. Cut each roll in half, or cut any longer rolls into 3 pieces. In a small saucepan bring remaining sauce to a boil for 3 to 5 minutes. Pour into a small bowl, and add scallion rings. Transfer beef rolls to a serving platter, and serve with sauce on the side.

JAPANESE BEEF ROLLS

Steps:

• Heat the oil in a skillet over medium heat. Add the mushrooms, cover and allow them to sweat over low heat until soft. Do not let them brown. Meanwhile, bring a large pot or skillet of water to a boil. Blanch asparagus by lowering it in a strainer into boiling water; cook just until bright green, about 30 seconds, and then transfer asparagus into ice water to stop the cooking. Set aside.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease a broiling pan.
• To construct the rolls, lay the steaks out flat. If your steaks are thick, pound them to about 1/4 inch thickness. Brush soy sauce onto the surface, then place a few mushrooms, a couple of green onions and 3 asparagus spears at one end of each steak. Roll up towards the other end to enclose, and secure each bundle with a toothpick. Place the rolls seam side down on the broiling pan.
• Roast under the preheated broiler until browned on top, about 3 minutes. Turn the rolls over and brown on the other side, 2 to 3 more minutes. Be careful not to overcook; this could burn the steaks or make the meat tough.