Tuesday, March 6, 2012

Beef Negikami


Have you ever tried this? If not I seriously recommend you do! I never thought that scallions wrapped in thin slices of beef with Teriyaki sauce could taste so good. The taste is incredibly juicy, tender and full of flavor. I had Beef Negimaki for the first time at a Japanese restaurant we frequent. Some people put asparagus in it, but I absolutely do not like asparagus. I know I'm weird. I cringe of the thought of it. I also take it off my plate at restaurants if it is a side!  Told ya I do not like it. I also do not like yogurt, I will only eat it frozen. Weird again I know. Some things I just never acquired a taste for. Those are two of them.

  • Ingredients
  • 12 small scallions, trimmed to 6-inch lengths (Green Beans or Asparagus works also)
  • 1 (1-lb) piece flank steak (roughly 6 to 7 inches square)
  • 1/4 cup sake (Japanese rice wine)
  • 1/4 cup mirin* (Japanese sweet rice wine)
  • 3 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon vegetable oil

 Preparation Instructions

Prepare scallions:
Blanch scallions in a pot of boiling 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.

*adapted from Gourmet Magazine



4 comments :

  1. These look and sound really good. My hubby hates asparagus as well but I love it lol. But I can generally get him to eat anything with teriyaki sauce on it. :)

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  2. I have made something like this before, but it was wrapped in a foil packet along with some rice. So good!

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  3. Beef negikami is one of my most favorite treats, but my local restaurant stopped making them. Said it was too much work for them. I may have cried a bit. Thanks for this recipe! I will have to try.

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    Replies
    1. It is a bit of work, but well worth it. You are welcome and good luck :)

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