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Negimaki

Name: Negimaki
Total time: 50 min
Yield: 4 servings
Ingredients: 500 g Beef flank steak, trimmed; sliced across the grain into thin sheets; 8 stalks Green onions (scallions), roots trimmed; cut to the width of the beef sheets; 80 ml Soy sauce (all-purpose); 60 ml Mirin; 60 ml Sake; 2 tbsp Granulated sugar; 1 tsp Ginger root, peeled and finely grated; 1 clove Garlic, finely grated; 1 tbsp All-purpose flour, for dusting; 1 tbsp Vegetable oil, for searing; 1 tsp Toasted sesame oil, to finish the glaze; 1 tsp Sesame seeds, toasted, for garnish

50 minServes 4$79.97

Thin sheets of flank steak are wrapped around lengths of raw scallion, lightly dusted, seared, and simmered briefly in a sweet soy glaze before being cut into bite-size rolls. This version dusts the rolls with all-purpose flour, an alternative the reference recipe names alongside potato starch.

Ingredients

500 gBeef flank steaktrimmed; sliced across the grain into thin sheetsBuy 1.11 lb
8 stalksGreen onions (scallions)roots trimmed; cut to the width of the beef sheetsBuy 1 bunch
80 mlSoy sauce (all-purpose)Buy 1 bottle
60 mlMirinBuy 1 bottle
60 mlSakeBuy 1 bottle
2 tbspGranulated sugarBuy 1 bag
1 tspGinger rootpeeled and finely gratedBuy 0.01 lb
1 cloveGarlicfinely gratedBuy 1 head
1 tbspAll-purpose flourfor dustingBuy 1 bag
1 tbspVegetable oilfor searingBuy 1 bottle
1 tspToasted sesame oilto finish the glazeBuy 1 bottle
1 tspSesame seedstoasted, for garnishBuy 1 jar

Method

Slice the flank steak across the grain into eight thin sheets and pound them to an even thickness.
Trim the scallions so they match the width of the beef sheets.
Whisk the soy sauce, mirin, sake, sugar, ginger, and garlic until the sugar dissolves.
Lay a few scallion lengths along one edge of each beef sheet and roll tightly; pin the seam with a toothpick if needed.
Dust the rolls lightly with flour and shake off the excess.
Heat the vegetable oil in a skillet over medium-high heat and brown the rolls on all sides, seam side down first.
Add the sauce and simmer, turning the rolls, until it reduces to a glossy glaze and the beef is cooked through.
Off the heat, stir in the sesame oil, cut each roll into bite-size pieces, and sprinkle with sesame seeds.