Beef Negimaki

Negimaki is a Japanese beef dish that can be an appetizer or entrée. Negi is the word for scallion or green onion and maki is a roll. My mother said it meant “around.” Sliced Beef is pounded thin and wrapped around green onion. I used flank steak and pounded it thin. It is frequently grilled but we cooked it using the Ooni cast iron Dual-sided Grizzler pan. During cooking teriyaki sauce is brushed on the roll.

Beef:

Flank steak sliced thin and pounded or Beef for sukiyaki or shabu shabu or Korean beef (usually rib eye that can be purchased at a Japanese or Asian Market. It is thinly sliced beef ready to use).

Wrap around scallions. Lay scallions with white part sticking out of the ends slightly. Lay additional green part of scallions. Roll beef and secure with toothpicks.

Grill rolls turning over. Baste teriyaki sauce as you turn over the meat about 3 times including the scallions.

Cut beef roll in half. Cut each half again so each slice is about an inch (bite-size). Baste with additional teriyaki sauce when serving.

Teriyaki sauce: Add ingredients to a small sauce pan. Heat until sugar is dissolved and sauce is slightly thickened. If you prefer not to use alcohol, you can leave it out.

½ cup soy sauce
¼ cup white sugar
3 Tablespoons Mirin (Japanese cooking wine)
3 Tablespoons Sake
1 small clove garlic grated
A small piece (about half a thumb-sized piece) ginger grated.

Serve with Sunomono (cucumber salad) or Citrus salad. Each is a refreshing complement. There is a recipe for each on our channel.

Sunomono (Japanese cucumber salad) https://youtu.be/r40j8C4_8

Citrus Salad https://youtu.be/5aq8tPX3Dc4

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Видео Beef Negimaki канала Twelfth Avenue Cuisine