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Negimaki Beef and Scallion Rolls Recipe
|Green onions||10 , trimmed and cut into 2- to 3-inch lengths|
|Top sirloin||1⁄2 Pound, trimmed of fat, sliced paper thin and cut into eight to ten 5 x 2-inch pieces|
|Vegetable oil/Suet||1 Tablespoon|
|Soy sauce||2 Tablespoon|
|Sake||1 Tablespoon (Rice Wine)|
|Mirin/Rice wine syrup||1 Tablespoon|
Serving size: Complete recipe
Calories 567 Calories from Fat 190
% Daily Value*
Total Fat 21 g32.9%
Saturated Fat 4 g19.9%
Trans Fat 0 g
Cholesterol 161 mg
Sodium 2659.5 mg110.8%
Total Carbohydrates 35 g11.7%
Dietary Fiber 4.4 g17.8%
Sugars 22 g
Protein 54 g108.6%
Vitamin A 96.1% Vitamin C 91.2%
Calcium 9.1% Iron 53.9%
*Based on a 2000 Calorie diet
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.