Negimaki Beef and Scallion Rolls Recipe
Ingredients
| 8 to 10 green onions, trimmed and cut into 2- to 3-inch lengths | ||
| Top sirloin | 1/2 pound, cut into pieces | |
| 1 tablespoon vegetable oil or suet | ||
| Soy sauce | 2 Tablespoon | |
| Sugar | 1 Tablespoon | |
| Rice wine | 1 Tablespoon | |
| 1 tablespoon Dashi or water | ||
| Rice wine | 1 Tablespoon | |
Directions
Divide green onion pieces evenly into 8 to 10 groups.
Roll slice of beef snugly around 1 group of onions.
Secure with toothpick or tie with string.
Repeat with remaining onions and beef.
Heat oil or saute in heavy large skillet over medium-high heat.
Add meat rolls seam side down and saute about 1 minute.
Continue sauteing, shaking pan constantly, until rolls are evenly browned.
Reduce heat and add soy sauce, sugar, sake and Dashi.
Cook another 3 minutes.
Remove meat, using slotted spoon, and let cool slightly.
Meanwhile, cook pan juices over medium-high heat until reduced by half.
Discard toothpicks or string from rolls.
Return rolls to skillet.
Add syrupy rice wine and shake pan constantly until well glazed.
To serve, cut each roll into 1/2-inch rounds and thread on skewer.
Arrange on serving platter.
Roll slice of beef snugly around 1 group of onions.
Secure with toothpick or tie with string.
Repeat with remaining onions and beef.
Heat oil or saute in heavy large skillet over medium-high heat.
Add meat rolls seam side down and saute about 1 minute.
Continue sauteing, shaking pan constantly, until rolls are evenly browned.
Reduce heat and add soy sauce, sugar, sake and Dashi.
Cook another 3 minutes.
Remove meat, using slotted spoon, and let cool slightly.
Meanwhile, cook pan juices over medium-high heat until reduced by half.
Discard toothpicks or string from rolls.
Return rolls to skillet.
Add syrupy rice wine and shake pan constantly until well glazed.
To serve, cut each roll into 1/2-inch rounds and thread on skewer.
Arrange on serving platter.
Chef
