Japanese Negimaki Beef and Scallion Roulades
Discover the elegant simplicity of Japanese cuisine with these Negimaki Beef and Scallion Roulades. Featuring tender flank steak encasing fresh scallions, these delightful rolls are marinated in a savory-sweet sake and mirin blend. A perfect appetizer or main course, these rolls are sure to impress at your next dinner gathering.
4
Servings
N/A
Calories
7
Ingredients
Ingredients
scallions
12 small (trimmed to 6-inch lengths)
flank steak
1 lb (cut into 1/8-inch thick slices, 1.5 to 2 inches wide)
sake
1/4 cup (none)
mirin
1/4 cup (none)
soy sauce
3 tablespoons (none)
sugar
1 tablespoon (none)
vegetable oil
1 tablespoon (none)
Instructions
1
Blanch scallions in a pot of boiling salted water for 45 seconds. Transfer them to ice water to stop cooking, then dry on paper towels.
2
Slice flank steak with the grain into 12 slices, each 1/8-inch thick, using a large knife at a 30-degree angle. Arrange slices on lightly oiled parchment or plastic wrap.
3
Pound the beef slices to 1/16 inch thickness using the flat side of a meat pounder.
4
For assembly, place 3 beef slices side-by-side, slightly overlapping on a piece of plastic wrap to form a 6-inch square. Sprinkle lightly with salt.
5
Place 3 scallions near your side of the beef slices and tightly roll up the beef around scallions, using the plastic wrap to assist.
6
Secure each roll with kitchen string at each end and where the slices overlap. Repeat to make 3 more rolls.
7
In a bowl, mix sake, mirin, soy sauce, and sugar until sugar dissolves.
8
Marinate the beef rolls in the mixture, turning occasionally for 15 minutes.
9
Heat a heavy skillet on moderately high heat. Drain rolls from marinade, pat dry, then cook in the skillet, turning occasionally, until browned (4-5 minutes for medium-rare). Reserve marinade.
10
Boil the marinade in the skillet until slightly syrupy, then remove from heat.
11
Cut the strings from the rolls, slice each roll into 6 pieces, and place them in the serving dish with the sauce.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Japanese Negimaki Beef and Scallion Roulades?
Negimaki is a Japanese dish consisting of thin strips of beef rolled around scallions and marinated in a savory-sweet sauce.
What cut of beef is best for Negimaki?
This recipe specifically uses 1 pound of flank steak cut into 1/8-inch thick slices.
How should the scallions be prepared?
The scallions should be trimmed to 6-inch lengths, blanched in boiling salted water for 45 seconds, then cooled in ice water.
Why do you blanch the scallions first?
Blanching softens the scallions slightly and sets their vibrant green color before they are rolled inside the beef.
What angle should I use to slice the beef?
The flank steak should be sliced with the grain at a 30-degree angle to achieve 1/8-inch thick pieces.
How thin should the beef be pounded?
After slicing, pound the beef slices to a thickness of 1/16 inch using the flat side of a meat pounder.
How do you assemble a Negimaki roll?
Place 3 beef slices side-by-side, overlapping slightly to form a 6-inch square, then place 3 scallions on top and roll tightly.
What is the purpose of using plastic wrap during assembly?
Plastic wrap helps you roll the beef tightly around the scallions and keeps the shape uniform.
How do you secure the beef rolls?
Use kitchen string to tie each roll at both ends and in the middle where the beef slices overlap.
What ingredients make up the marinade?
The marinade is a mixture of sake, mirin, soy sauce, and sugar.
How long should the beef marinate?
The beef rolls should be marinated for 15 minutes, turning them occasionally to ensure even coverage.
What type of pan should be used for cooking?
A heavy skillet is recommended for cooking the rolls over moderately high heat.
How long does it take to cook the Negimaki?
The rolls take approximately 4 to 5 minutes to brown, resulting in a medium-rare finish.
What do you do with the leftover marinade?
Boil the reserved marinade in the skillet until it becomes slightly syrupy to serve as a sauce.
How many pieces does each roll yield?
Once the strings are removed, each of the four rolls is sliced into 6 pieces.
Is Negimaki served as an appetizer or a main dish?
It is versatile and can be served as either an elegant appetizer or a main course.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What are the primary flavors of this dish?
The dish features savory soy sauce, sweetness from mirin and sugar, and the sharp freshness of scallions.
Do I need to dry the meat before cooking?
Yes, after removing the rolls from the marinade, you should pat them dry before placing them in the skillet.
Can I substitute the flank steak?
While flank steak is traditional, you could use other thin, lean cuts of beef, but you must pound them thin enough to roll.
What is mirin?
Mirin is a type of rice wine similar to sake but with a lower alcohol content and higher sugar content, essential for Japanese glazes.
How many total ingredients are needed?
The recipe requires 7 main ingredients: scallions, flank steak, sake, mirin, soy sauce, sugar, and vegetable oil.
What equipment is needed to flatten the beef?
A meat pounder is used to flatten the slices to the required 1/16 inch thickness.
Why is the marinade boiled after cooking the beef?
Boiling the marinade thickens it into a syrup and ensures it is safe to consume after being in contact with raw meat.
Can Negimaki be made ahead of time?
You can prep the rolls and blanch the scallions in advance, but they are best cooked and served immediately.
Should the beef be seasoned before rolling?
The recipe suggests sprinkling the beef slices lightly with salt before placing the scallions and rolling.
How should the final dish be plated?
Place the 24 sliced pieces in a serving dish and pour the syrupy sauce over them.
What temperature should the skillet be?
The skillet should be heated to moderately high heat to brown the beef effectively.
What is the role of sake in this recipe?
Sake is used in the marinade to provide depth of flavor and help tenderize the beef.
Is vegetable oil the only cooking fat mentioned?
Yes, one tablespoon of vegetable oil is used to cook the rolls in the skillet.