Negima Japanese Beef Scallion Rolls Food

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NEGIMAKI - JAPANESE BEEF AND SCALLION ROLLS



Negimaki - Japanese Beef and Scallion Rolls image

Make and share this Negimaki - Japanese Beef and Scallion Rolls recipe from Food.com.

Provided by dicentra

Categories     Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

12 small scallions, trimmed to 6-inch lengths
1 lb flank steak (roughly 6 to 7 inches square)
1/4 cup sake
1/4 cup mirin
3 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon vegetable oil

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.

Nutrition Facts : Calories 269, Fat 12.8, SaturatedFat 4.3, Cholesterol 46.5, Sodium 908.8, Carbohydrate 6.6, Fiber 0.5, Sugar 4, Protein 25.9

NEGIMA - BEEF SCALLION ROLLS



Negima - Beef Scallion Rolls image

The most difficult part of making Negima is said to be slicing the meat thin enough to wrap around the scallions. Worth asking a butcher for ultra-thin cut sirloin. maybe freezing the meat a bit first would make it easier to slice at home. Possibly easier is using pork, chicken, or veal sold as thin cutlets. With a little pounding they're thin enough. From Bittman's Best Recipes in the World.

Provided by Mrs Goodall

Categories     Meat

Time 35m

Yield 6 serving(s)

Number Of Ingredients 5

1/4 cup soy sauce, plus more for brushing the meat
1 tablespoon rice vinegar (or white wine vineagar)
1 tablespoon mirin (or 2 tsp honey mixed with 2 tsp water)
24 scallions, green parts only (or a big fistful of chives)
1 1/4 lbs beef, chicken, veal or 1 1/4 lbs pork, sliced ultra-thin, about 3 inches wide and 5 - 6 inches long

Steps:

  • Start a charcoal or wood fire or preheat a gas grill or broiler; the fire should be quite hot.
  • Mix together the first 3 ingredients, then soak the scallions or chives in the this mixture while you prepare the meat.
  • Place the meat between 2 layers of wax paper or plastic wrap and pound it gently with a mallet, the bottom of a cast-iron pan, or rolling pin until it is about 1/8 inch thick. Brush one side of each piece of meat with a little soy sauce.
  • Remove the scallions or chives from their soaking liquid and cut them into lengths about the same width as the meat. Place a small bundle of them at one of the narrow ends of each slice, on the soy-brushed side. 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 of the soaking liquid.
  • Grill or broil until brown on all sides, a total of about 6 minutes for chicken, 4 to 5 minutes for pork or veal, 4 minutes or less for beef.

Nutrition Facts : Calories 665.1, Fat 67.2, SaturatedFat 27.9, Cholesterol 93.6, Sodium 719.9, Carbohydrate 5.2, Fiber 1.7, Sugar 1.6, Protein 10.1

NEGIMAKI



Negimaki image

Negimaki is a popular Japanese dish of thinly sliced beef that is wrapped around scallions, then grilled or sautéed and served with a teriyaki-style sauce that doubles as a marinade. (Negi means "scallion" and maki means "roll.") It's quick and easy to make--aside from pounding and rolling the beef--and you can form the rolls up to twelve hours ahead of time and refrigerate them, covered, until you're ready to finish the recipe. Serve as an appetizer or a main course with steamed rice and a green vegetable or salad.

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 4 main-dish servings (6 to 8 appetizer servings)

Number Of Ingredients 8

1/3 cup soy sauce
1/4 cup mirin
1/4 cup sake
2 tablespoons sugar
1 pound flank steak, cut in half against the grain
8 scallions, about 1 inch trimmed from the root ends (see Cook's Note)
1 tablespoon vegetable or canola oil
Toasted sesame seeds, optional

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.

BEEF NEGIMAKI



Beef Negimaki image

Beef Negimaki is a Japanese dish of rolled steak with scallions on the inside. It's a delicious and easy recipe that is served as an appetizer or a main dish.

Provided by Jillian

Categories     Appetizer     Main Dish

Time 1h20m

Number Of Ingredients 9

1 ½ pounds flank steak
1 bunch scallions (trimmed and cut in half)
½ cup soy sauce
⅓ cup Mizkan Mirin
1/4 cup granulated sugar
1 Tablespoon grated ginger
1 Tablespoon vegetable or canola oil
2 cups of cooked white rice
Sesame seeds (optional)

Steps:

  • Unwrap the steak, trim it, pat it dry with paper towels, and then place it on a plate. Put the steak in the freezer for 30 minutes.
  • After 30 minutes, thinly slice the steak against the grain on an angle into pieces 1 ½ to 2 inches wide and ½ to 1 inch in thickness.
  • Place three pieces of meat on a piece of parchment or plastic wrap. Top with another piece of parchment or plastic wrap.
  • Pound the meat so that it is about 3/16-inch in thickness. Repeat with the remaining pieces of meat.
  • Layer 3 pieces of meat on a cutting board to create a 7 to 8-inch square.
  • Lay 3 scallions, with the white parts facing out, on the meat.
  • Starting with the bottom edge, roll the meat and scallions into a tight cylinder. Secure the roll with three toothpicks. Repeat with the remaining beef and scallions.
  • In a small bowl, whisk together soy sauce, mirin, sugar, and ginger.
  • Place the rolls in a baking dish and pour the marinade over the meat rolls. Turn the rolls to coat in the marinade. Let them sit in the marinade at room temperature for 15 minutes.
  • Add oil to a large skillet and heat over medium-high heat. Remove the rolls from the marinade and place them into the hot skillet (set the marinade aside, you'll need it later).
  • For medium-rare Negimaki, cook for 5-6 minutes, turning occasionally. For Medium cook for 6-7 minutes, and medium-well for 7-8 minutes.
  • Remove the rolls from the pan and tent with foil on a cutting board.
  • Add remaining marinade to the hot pan and cook until it has reduced and is syrupy, about 2 minutes (the sauce will thicken as it cools).
  • Remove the toothpicks from the rolls and slice each roll into 4-5 pieces. Arrange the sliced rolls on a plate and serve with sauce, rice, and a sprinkling of sesame seeds (optional).

Nutrition Facts : ServingSize 5 pieces, Calories 461 kcal, Carbohydrate 44 g, Protein 42 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 102 mg, Sodium 1862 mg, Fiber 1 g, Sugar 17 g

BEEF NEGIMAKI



Beef Negimaki image

Negimaki is a traditional Japanese dish consisting of thinly pounded meat that's marinated in teriyaki sauce, wrapped around scallions and grilled. (Negi is the Japanese word for scallions; maki means roll.) Although beef is traditionally used for these tasty appetizers, chicken is a popular alternative. These can be assembled a few hours ahead and kept refrigerated until ready to grill. To make a complete meal, serve the negimaki with steamed rice and a simple green salad or roasted broccoli. Any leftovers can be chopped and tossed into fried rice the next day.

Provided by Kay Chun

Categories     meat

Time 45m

Yield 4 servings

Number Of Ingredients 9

Salt
12 scallions, trimmed and halved crosswise
Ice, as needed
1/3 cup soy sauce
1/3 cup mirin
1/3 cup sake
1/3 cup turbinado sugar, or 1/4 cup granulated sugar
1 pound flank steak (about a 6- to 7-inch square in size)
Vegetable oil, for greasing grates

Steps:

  • In a large saucepan of salted boiling water, blanch lighter scallion ends for 1 minute, then add darker green scallion ends and blanch for 1 minute longer. Drain and transfer to a bowl of ice water to cool, then drain and transfer scallions to a paper towel-lined plate to remove excess water.
  • In a medium bowl, combine soy sauce, mirin, sake and sugar, stirring to dissolve most of the sugar.
  • Working on a cutting board, cut flank steak against the grain into 4 equal strips, then cut each strip in half for 8 equal square pieces of meat. Keeping your knife parallel to the cutting board, butterfly each square by horizontally slicing against the grain through the middle. (Leave it attached on one side; do not cut all the way through.) Carefully open it like a book. Each of the 8 pieces should be about 3 inches wide.
  • Using a meat mallet and working with one piece of meat at a time, cover each with plastic wrap and pound until 1/16-inch thick, creating rectangles that are about 5-by-6 inches. Transfer meat to the soy sauce marinade, turn to coat and let stand for 5 minutes.
  • Heat grill to medium-high and grease the grates (Alternatively, grease a grill pan or griddle to use on the stovetop). Remove steak from marinade and transfer to a work surface. Transfer marinade to a small saucepan over medium-low and simmer until thickened, 10 to 15 minutes.
  • Meanwhile, divide scallions among the 8 pieces of steak, arranging on one side along the shorter edge (scallions should be parallel to the grain). Tightly roll meat around the scallions and secure in two places with toothpicks where meat overlaps, threading the toothpicks parallel to the roll but not through the scallions in the center.
  • 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.)
  • 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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  • Combine soy sauce, honey, mirin, and sake in a small saucepan over medium. Bring to a simmer, stirring to combine, and cook until slightly syrupy and reduced by half (about ⅔ cup), 8–10 minutes. Off heat, stir in 1 tablespoon sesame seeds and ginger, if using. Divide sauce evenly between 2 bowls and let cool; set one bowl aside for serving.
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