Asparagus Negimaki Japanese Beef Rolls Recipes

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BEEF ROLLS WITH ASPARAGUS



Beef Rolls with Asparagus image

Asparagus is wrapped in thinly sliced beef, then cooked in flavoursome sauce which is similar to teriyaki sauce. Perfect for appetiser or as party food. Instead of asparagus, you could use green beans or shallots. Or to give more colour to it, you could add carrots. Julienned burdock goes well with beef as well.

Provided by Yumiko

Categories     Appetizer

Time 15m

Number Of Ingredients 6

6 thin slices of beef ((about 160-200g/6-7oz in total, Wagyu beef if possible, Note 1))
9 asparagus stems (, moderate thickness)
1 tbsp Cooking Oil
1 tbsp soy sauce
1 tbsp mirin
1 tbsp sake

Steps:

  • Remove hard part of the asparagus stem at lower end and cut into half length each (Note 3).
  • Boil water in a pan, add a pinch of salt and par boil asparagus for 30 seconds to 1 minute. Drain.
  • Spread a beef slice on a cutting board, place 3 pieces of asparagus at the end closer to you and roll forward. The asparagus should be wrapped in 2 layers of the beef.
  • Repeat and wrap the rest of the asparagus with beef. This will make 6 uncooked beef rolls.
  • Heat a frying pan with oil over medium high heat. Add beef rolls and cook, rolling them occasionally to brown beef rolls evenly. When surface of the beef is slightly burnt all over (a couple of minutes), remove excess oil with kitchen paper as the sauce will not coat the beef well if there is too much oil.
  • Add Sauce ingredients to the pan and coat the beef roll with the sauce.
  • When the sauce is almost evaporated, turn the heat off and remove the beef rolls onto a cutting board.
  • Cut each roll into 3 or 4cm (1¼-1½") depending on the length of the roll and your preference. Place the rolls upright on a plate and serve. (Note 4)

BEEF AND ASPARAGUS NEGIMAKI



Beef and Asparagus Negimaki image

This Japanese appetizer makes a great bite-size hors d'oeuvre for parties.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 24

Number Of Ingredients 8

Salt, for water
24 thin stalks asparagus, or 12 thick stalks sliced in half lengthwise
1/2 cup soy sauce
1/4 cup sugar
1 bunch scallions, greens only
1 1/2 pounds beef tenderloin
Freshly ground black pepper, to taste
Ice water, for bath

Steps:

  • Preheat a grill or grill pan until hot, or prepare oven broiler. Bring a medium saucepan of salted water to a boil. Cut off asparagus ends to within 3 1/2 inches from tips; reserve bottoms for another use. Place tips in boiling water; cook until bright green but still crunchy, about 1 minute. Prepare an ice-water bath. Drain asparagus; transfer to an ice-water bath to stop cooking. Drain asparagus again in a colander, and set aside.
  • Whisk together soy sauce and sugar until dissolved; set aside. Cut scallions into 3 1/2-inch lengths, julienned lengthwise; set aside.
  • Slice tenderloin into 1/4-inch-thick pieces. Place one slice between two pieces of plastic; pound lightly to an even thickness. Remove plastic; trim into 2-by-5-inch rectangle. Repeat with remaining beef.
  • Dip a piece of beef in soy-sauce mixture, and place on a clean surface. Season with pepper. Place 1 piece of scallion and 2 asparagus tips across 1 end of beef, so vegetables extend over edges; roll. Set aside. Repeat with remaining beef and vegetables.
  • Grill or broil negamaki, brushing with sauce and turning, until slightly charred and medium rare, about 2 minutes. Serve.

ASPARAGUS NEGIMAKI (JAPANESE BEEF ROOLS)



Asparagus Negimaki (Japanese Beef Rools) image

This is an asparagus and beef roll, seasoned with teriyaki sauce, and grilled. An extremely simple dish to prepare which makes an elegant presentation as an appetizer; it also works well as the main dish served over steaming white rice.

Provided by Lucy Selvaggio-Diaz

Categories     Meat Appetizers

Time 30m

Number Of Ingredients 10

salt
24 thin asparagus spears, trimmed
1/2 c soy sauce
1/4 c sugar
1/4 c mirin or dry sherry
1 Tbsp fresh ginger, grated
1 clove garlic, minced
1 bunch green onions, green portion only
1 1/2 lb beef tenderloin
freshly ground black pepper

Steps:

  • 1. Preheat a grill pan until hot. Also bring a pot of salted water to a boil.
  • 2. Blanch the asparagus spears in the salted water for about a minute. Drain and plunge the asparagus into an ice water bath to stop the cooking.
  • 3. In a small saucepan, combine soy sauce, sugar, mirin, ginger, and garlic. Heat over medium heat until reduced and slightly thickened. Set aside and let cool.
  • 4. Cut the green onions, lengthwise, into fourths, so that you have long strips.
  • 5. Slice the beef into 1/4-inch slices. Gently pound them to both tenderize and thin out. Dip the slices into the soy sauce mixture and place on a clean work surface. Season with black pepper.
  • 6. Place an asparagus spear and a piece of green onion on a beef slice and roll up. Do the same with the remaining asparagus and beef.
  • 7. Grill the beef rolls about 2 minutes until slightly charred and medium rare. Turn several times and brush with soy sauce mixture. Remove to a serving platter and drizzle generously with the soy sauce mixture.

NEGIMAKI



Negimaki image

Negimaki is a popular Japanese dish of thinly sliced beef that is wrapped around scallions, then grilled or sautéed and served with a teriyaki-style sauce that doubles as a marinade. (Negi means "scallion" and maki means "roll.") It's quick and easy to make--aside from pounding and rolling the beef--and you can form the rolls up to twelve hours ahead of time and refrigerate them, covered, until you're ready to finish the recipe. Serve as an appetizer or a main course with steamed rice and a green vegetable or salad.

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 4 main-dish servings (6 to 8 appetizer servings)

Number Of Ingredients 8

1/3 cup soy sauce
1/4 cup mirin
1/4 cup sake
2 tablespoons sugar
1 pound flank steak, cut in half against the grain
8 scallions, about 1 inch trimmed from the root ends (see Cook's Note)
1 tablespoon vegetable or canola oil
Toasted sesame seeds, optional

Steps:

  • Stir together the soy sauce, mirin, sake and sugar in a pie dish or similar shallow container until the sugar is almost dissolved. Set the marinade aside.
  • Cut the beef with the grain into 24 slices, each about 1/2 inch thick. Working in batches, arrange a few slices cut-side up on a piece of plastic wrap, leaving a few inches between each slice. Cover with another piece of plastic wrap and pound with a meat mallet until the slices are 1/8 inch thick or a little less.
  • Lay 3 slices on a work surface parallel to you with the long sides slightly overlapping (by about 1/4 inch). Cut 3 pieces of scallion the same width as the beef and place them across the meat at the end closest to you. Tightly roll the meat around the scallions, starting at the end closest to you. Secure the roll with 2 toothpicks--1 placed horizontally along each of the 2 "seams." Repeat with the remaining beef and scallions. You will end up with 8 rolls.
  • Place the rolls in the marinade, turn to coat and marinate, turning once halfway through, for about 15 minutes. Transfer to a plate, letting any excess marinade drain off, and pat dry (reserve the marinade).
  • Heat the oil in a large skillet over medium-high heat. Add the rolls and brown on 4 sides, 3 or 4 minutes total (the middle should still be rare). When you flip the rolls the last time, reduce the heat to medium, add the reserved marinade and simmer, turning the rolls a few times, until the sauce thickens, about 2 minutes. (The meat should still be pink in the middle at this point. If you prefer your meat more well done, simmer it a little longer; just be careful not to reduce the sauce too much. If that happens, thin it with a little water.)
  • Transfer the rolls to a cutting board and, when cool enough to handle, remove the toothpicks. Using a very sharp knife, cut the rolls crosswise into pieces about 1 inch wide and serve upright on plates. Drizzle with the sauce and sprinkle with sesame seeds, if using.

BEEF NEGIMAKI



Beef Negimaki image

Provided by Sandra Lee

Categories     main-dish

Time 25m

Yield 12 negimaki

Number Of Ingredients 4

3 spring onions, root trimmed off
12 frozen asparagus spears, defrosted
12 beef sandwich slices (1/8 thin, about 4 by 6-inches)
1/4 cup teriyaki sauce, store-bought

Steps:

  • Cut each spring onion in half lengthwise, then cut each length in half into 2 pieces, about 4 inches long. Set aside.
  • Trim ends of asparagus spears so that just 4 inches of the floret end remains. Set aside.
  • Lay out beef slices on a work surface, like tall rectangles. Place a green and a white portion of onion and 1 piece of asparagus across the bottom of the beef rectangles. Roll each portion tightly into a cylinder; secure each portion with 1 or 2 toothpicks.
  • Brush each roll with teriyaki sauce.
  • Preheat the grill, grill pan or broiler. Grill or broil for 3 minutes. Turn over and baste each portion again with teriyaki sauce. Cook for another 3 minutes.
  • Serve immediately.

NEGIMAKI - JAPANESE BEEF AND SCALLION ROLLS



Negimaki - Japanese Beef and Scallion Rolls image

Make and share this Negimaki - Japanese Beef and Scallion Rolls recipe from Food.com.

Provided by dicentra

Categories     Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

12 small scallions, trimmed to 6-inch lengths
1 lb flank steak (roughly 6 to 7 inches square)
1/4 cup sake
1/4 cup mirin
3 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon vegetable oil

Steps:

  • Prepare scallions: Blanch scallions in a pot ofboiling salted water 45 seconds, then transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Transfer scallions to paper towels to drain and pat dry.
  • Prepare beef: Cut flank steak with the grain holding a large knife at a 30-degree angle to cutting board into 12 (1/8-inch-thick) slices (1 1/2 to 2 inches wide).
  • Arrange slices 1 inch apart on a very lightly oiled sheet of parchment paper or plastic wrap, then cover with another very lightly oiled sheet of parchment or plastic wrap (oiled side down) and pound slices with flat side of meat pounder until about 1/16 inch thick.
  • Assemble rolls: Arrange 3 beef slices side by side on a fresh sheet of plastic wrap, overlapping slices slightly to form a 6-inch square with short ends of slices nearest you.
  • Sprinkle square lightly with a pinch of salt, then lay 3 scallions (with some white parts at both ends) across slices at end closest to you and tightly roll up meat around scallions to form a log, using plastic wrap as an aid.
  • Tie log with kitchen string at ends and where meat slices overlap. Make 3 more negimaki rolls in same manner.
  • Marinate rolls: Stir together sake, mirin, soy sauce, and sugar in a small bowl until sugar is dissolved.
  • Put rolls in a small baking dish and pour marinade over them, turning to coat. Marinate, loosely covered with plastic wrap, turning occasionally, 15 minutes.
  • Cook rolls: Heat a 10-inch heavy skillet over moderately high heat until hot, 1 to 2 minutes. While skillet is heating, lift rolls out of marinade, letting excess drip off, and pat dry. (Save marinade.)
  • Add oil to skillet, swirling to coat bottom, then cook rolls, turning with tongs, until well browned on all sides, 4 to 5 minutes total for medium-rare. Transfer rolls to cutting board.
  • Add marinade to skillet and boil until slightly syrupy, 1 to 2 minutes, then remove from heat.
  • Cut off and discard strings, then cut each roll crosswise into 6 slices. Pour sauce into a shallow serving dish and arrange negimaki in sauce.

Nutrition Facts : Calories 269, Fat 12.8, SaturatedFat 4.3, Cholesterol 46.5, Sodium 908.8, Carbohydrate 6.6, Fiber 0.5, Sugar 4, Protein 25.9

BEEF NEGIMAKI



Beef Negimaki image

Negimaki is a traditional Japanese dish consisting of thinly pounded meat that's marinated in teriyaki sauce, wrapped around scallions and grilled. (Negi is the Japanese word for scallions; maki means roll.) Although beef is traditionally used for these tasty appetizers, chicken is a popular alternative. These can be assembled a few hours ahead and kept refrigerated until ready to grill. To make a complete meal, serve the negimaki with steamed rice and a simple green salad or roasted broccoli. Any leftovers can be chopped and tossed into fried rice the next day.

Provided by Kay Chun

Categories     meat

Time 45m

Yield 4 servings

Number Of Ingredients 9

Salt
12 scallions, trimmed and halved crosswise
Ice, as needed
1/3 cup soy sauce
1/3 cup mirin
1/3 cup sake
1/3 cup turbinado sugar, or 1/4 cup granulated sugar
1 pound flank steak (about a 6- to 7-inch square in size)
Vegetable oil, for greasing grates

Steps:

  • In a large saucepan of salted boiling water, blanch lighter scallion ends for 1 minute, then add darker green scallion ends and blanch for 1 minute longer. Drain and transfer to a bowl of ice water to cool, then drain and transfer scallions to a paper towel-lined plate to remove excess water.
  • In a medium bowl, combine soy sauce, mirin, sake and sugar, stirring to dissolve most of the sugar.
  • Working on a cutting board, cut flank steak against the grain into 4 equal strips, then cut each strip in half for 8 equal square pieces of meat. Keeping your knife parallel to the cutting board, butterfly each square by horizontally slicing against the grain through the middle. (Leave it attached on one side; do not cut all the way through.) Carefully open it like a book. Each of the 8 pieces should be about 3 inches wide.
  • Using a meat mallet and working with one piece of meat at a time, cover each with plastic wrap and pound until 1/16-inch thick, creating rectangles that are about 5-by-6 inches. Transfer meat to the soy sauce marinade, turn to coat and let stand for 5 minutes.
  • Heat grill to medium-high and grease the grates (Alternatively, grease a grill pan or griddle to use on the stovetop). Remove steak from marinade and transfer to a work surface. Transfer marinade to a small saucepan over medium-low and simmer until thickened, 10 to 15 minutes.
  • Meanwhile, divide scallions among the 8 pieces of steak, arranging on one side along the shorter edge (scallions should be parallel to the grain). Tightly roll meat around the scallions and secure in two places with toothpicks where meat overlaps, threading the toothpicks parallel to the roll but not through the scallions in the center.
  • Grill the negimaki, turning occasionally, until nicely charred and cooked through, reducing heat to medium halfway through, about 12 minutes. (If using a grill pan, heat on stovetop over medium-high and reduce heat to medium halfway through.)
  • Once negimaki are cooked, lightly brush them with some of the reduced glaze, then transfer to a cutting board. Remove toothpicks, cut negimaki into bite-size pieces and arrange on a serving platter. Drizzle with the remaining glaze, and serve warm.

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