Beef Negimaki Recipes

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BEEF NEGIMAKI



Beef Negimaki image

Beef Negimaki is a Japanese dish of rolled steak with scallions on the inside. It's a delicious and easy recipe that is served as an appetizer or a main dish.

Provided by Jillian

Categories     Appetizer     Main Dish

Time 1h20m

Number Of Ingredients 9

1 ½ pounds flank steak
1 bunch scallions (trimmed and cut in half)
½ cup soy sauce
⅓ cup Mizkan Mirin
1/4 cup granulated sugar
1 Tablespoon grated ginger
1 Tablespoon vegetable or canola oil
2 cups of cooked white rice
Sesame seeds (optional)

Steps:

  • Unwrap the steak, trim it, pat it dry with paper towels, and then place it on a plate. Put the steak in the freezer for 30 minutes.
  • After 30 minutes, thinly slice the steak against the grain on an angle into pieces 1 ½ to 2 inches wide and ½ to 1 inch in thickness.
  • Place three pieces of meat on a piece of parchment or plastic wrap. Top with another piece of parchment or plastic wrap.
  • Pound the meat so that it is about 3/16-inch in thickness. Repeat with the remaining pieces of meat.
  • Layer 3 pieces of meat on a cutting board to create a 7 to 8-inch square.
  • Lay 3 scallions, with the white parts facing out, on the meat.
  • Starting with the bottom edge, roll the meat and scallions into a tight cylinder. Secure the roll with three toothpicks. Repeat with the remaining beef and scallions.
  • In a small bowl, whisk together soy sauce, mirin, sugar, and ginger.
  • Place the rolls in a baking dish and pour the marinade over the meat rolls. Turn the rolls to coat in the marinade. Let them sit in the marinade at room temperature for 15 minutes.
  • Add oil to a large skillet and heat over medium-high heat. Remove the rolls from the marinade and place them into the hot skillet (set the marinade aside, you'll need it later).
  • For medium-rare Negimaki, cook for 5-6 minutes, turning occasionally. For Medium cook for 6-7 minutes, and medium-well for 7-8 minutes.
  • Remove the rolls from the pan and tent with foil on a cutting board.
  • Add remaining marinade to the hot pan and cook until it has reduced and is syrupy, about 2 minutes (the sauce will thicken as it cools).
  • Remove the toothpicks from the rolls and slice each roll into 4-5 pieces. Arrange the sliced rolls on a plate and serve with sauce, rice, and a sprinkling of sesame seeds (optional).

Nutrition Facts : ServingSize 5 pieces, Calories 461 kcal, Carbohydrate 44 g, Protein 42 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 102 mg, Sodium 1862 mg, Fiber 1 g, Sugar 17 g

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



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

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.

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

MARVEL'S BEEF AND SCALLION ROLLS (NEGIMAKI)



Marvel's Beef and Scallion Rolls (Negimaki) image

Fantastic appetizer (or main) for beef eaters, these negimaki beef rolls are elegant and easy. Great with a shot of sake or cold beer. Prepare in advance and cook them up when your guests arrive. You'll make this more than once!

Provided by Marvel's Kitchen

Categories     Appetizers and Snacks     Meat and Poultry     Beef

Time 25m

Yield 8

Number Of Ingredients 8

½ pound flank steak, very thinly sliced into 8 pieces
1 bunch scallions, halved lengthwise and crosswise
2 tablespoons butter
4 tablespoons soy sauce
2 tablespoons white sugar
2 tablespoons sake
2 tablespoons prepared dashi stock
2 tablespoons mirin

Steps:

  • Place 2 or 3 scallion pieces across a slice of beef and roll up tightly.
  • Heat butter in a skillet over medium heat. Add beef rolls, seam-side down, and cook for 1 minute. Roll and cook to brown on all sides, about 5 minutes more.
  • Add soy sauce, sugar, sake, and dashi to the skillet and cook, rolling beef to coat, 2 to 3 minutes. Transfer beef to a plate and increase heat to reduce liquid, 3 to 5 minutes. Add mirin and return beef rolls to the skillet, rolling until well coated and heated through. Slice rolls in half to serve.

Nutrition Facts : Calories 111.6 calories, Carbohydrate 7.2 g, Cholesterol 19.3 mg, Fat 5.3 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 2.8 g, Sodium 496.9 mg, Sugar 5.3 g

BEEF NEGAMAKI



Beef Negamaki image

Make and share this Beef Negamaki recipe from Food.com.

Provided by billikers

Categories     Steak

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5

12 scallions, ends trimmed
1 -1 1/4 lb thin-cut top round steak (4)
3/4 cup classic stir-fry sauce
3 tablespoons sugar
3 tablespoons water

Steps:

  • Microwave scallions in a loosely covered pie plate on HIGH for 1 minute to soften.
  • Place each steak between sheets of plastic wrap. Gently pound until about 8x6-inches and 1/8-inch thick. Lay 3 scallions down length of each piece; tightly roll up from a long side. Secure with wooden toothpicks. Put in a large ziptop bag.
  • Stir sauce, sugar and water in a microwave-safe bowl until sugar dissolves. Add 1/3 cup of mixture to bag; refrigerate 30 minutes or up to 1 hour.
  • Heat outdoor grill or stovetop grill pan. Grill negamaki 5 minutes, turning to brown on all sides. Discard marinade.
  • Remove picks; trim ends of negamaki, then cut alternately straight across and diagonally in 2-inch lengths.
  • Microwave sauce in a bowl to heat; serve with negamaki.

Nutrition Facts : Calories 304.8, Fat 13.3, SaturatedFat 4.7, Cholesterol 69.2, Sodium 764.3, Carbohydrate 19.8, Fiber 1.2, Sugar 13.3, Protein 25.9

BEEF NEGIMAKI WITH BROCCOLINI AND RICE



Beef Negimaki With Broccolini and Rice image

Provided by Marge Perry

Categories     Backyard BBQ     Dinner     Lunch     Broccoli     Grill     Grill/Barbecue     Healthy     Self     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 12

Vegetable oil cooking spray
1/4 cup hoisin sauce
1 tablespoon low-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 pound top round, thinly sliced and cut into 12 strips (6 inches by 2 1/2 inches each)
8 scallions, cut into 3-inch-long pieces
1 1/2 cups shredded carrots
1 cup instant brown rice
1 pound Broccolini
Salt and freshly ground black pepper
1 cup low-sodium chicken broth

Steps:

  • Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Combine hoisin, soy sauce, vinegar and oil in a bowl; coat beef with marinade. Place a handful of scallions and carrots on end of 1 strip of beef (tips should hang over edges of meat); roll up beef to enclose vegetables and secure with a toothpick. Repeat with remaining beef, scallions and carrots. Place 1/4 cup rice in center of 1 half of each piece of foil; top rice with 3 beef rolls each. Surround rice and beef in each packet with 1/4 of Broccolini; season all with salt and pepper. Fold foil to close and crimp 2 sides of each packet, leaving 1 side open; pour 1/4 cup broth into each packet. Crimp third side of packets to seal; place on grill; close lid; cook until packets are fully puffed, 10 minutes. Carefully cut foil to open; serve.

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.

BEEF AND ASPARAGUS NEGIMAKI



Beef and Asparagus Negimaki image

.

Provided by Allrecipes Member

Yield 8

Number Of Ingredients 7

1 pinch Salt for water
24 spears thin stalks asparagus
½ cup soy sauce
¼ cup sugar
1 bunch scallions, greens only
1 ½ pounds beef tenderloin
1 pinch freshly ground black pepper to taste

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 negimaki, brushing with sauce and turning, until slightly charred and medium rare, about 2 minutes. Serve.

Nutrition Facts : Calories 198.4 calories, Carbohydrate 11.5 g, Cholesterol 43.4 mg, Fat 10.3 g, Fiber 1.9 g, Protein 15.3 g, SaturatedFat 4 g, Sodium 937.2 mg, Sugar 8.1 g

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From recipeshappy.com


BEEF NEGIMAKI STIR FRY - SKINNYTASTE
2021-03-02 In a small bowl, stir together the sake (if using), tamari, vinegar, and honey until dissolved. Set a large wok or heavy-bottomed skillet over high heat. Add a thin layer of oil and arrange the steak in an even layer. Brown the meat, flipping once, until there’s a dark sear on both sides, about 3 minutes total.
From skinnytaste.com


BEEF-AND-ASPARAGUS NEGIMAKI - RACHAEL RAY IN SEASON
Step 1. Cut tenderloin crosswise on diagonal to make long, 1/2-inch-thick slices; pound thin. Roll up 1 asparagus spear and 1 scallion in each beef strip. In large skillet, heat 2 tsp. sesame oil over high heat. Sear rolls on all sides, about 1 minute; transfer to plate. Add remaining ingredients to pan, whisking until thick, about 2 minutes.
From rachaelraymag.com


BEEF NEGIMAKI RECIPE
Beef negimaki recipe. Learn how to cook great Beef negimaki . Crecipe.com deliver fine selection of quality Beef negimaki recipes equipped with ratings, reviews and mixing tips. Get one of our Beef negimaki recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 100% Beef Negimaki Foodnetwork.com Get this all-star, easy-to …
From crecipe.com


BEEF NEGIMAKI - HOW TO MAKE SERIES - YOUTUBE
Beef Negimaki is one of the most popular dishes in Japanese cuisine. It is a great combination of beef and scallions were as Nega means scallions, so essenti...
From youtube.com


BEEF NEGIMAKI | RED BARN MARKET
2022-03-07 Sprinkle the Beef Negimaki with the black and white sesame seeds and serve immediately. Enjoy! Recipe notes: Slicing the beef into thin strips can be difficult, so be careful. It is easier to slice the steak thinly when it is partially frozen, so place the beef into the refrigerator 30 minutes before you want to slice it. This firms it up and the knife will cut through the meat a …
From redbarnmarket.ca


BEEF NEGIMAKI SAUCE - THERESCIPES.INFO
Beef Negimaki Recipe - NYT Cooking new cooking.nytimes.com. Preparation 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...
From therecipes.info


BEEF & SCALLION ROLLS (NEGIMAKI)
Instructions: Combine soy sauce, sugar and rice vinegar in a small saucepan and bring to a boil. Reduce heat to low and simmer 5 minutes until reduced to 1/2 cup; set aside. Slice white side of scallions in half lengthwise. Lay out a sheet of beef with short side close to you. Lay both a white and green scallion piece along near edge close to ...
From certifiedangusbeef.com


GRILLED BEEF NEGIMAKI - THERESCIPES.INFO
Japanese Grilled Steak & Scallion Rolls (Negimaki) Recipe ... tip www.recipezazz.com. 2 pound beef flank steak (1 steak) 1/2 cup soy sauce 1/4 cup sugar 3 tablespoons Sake 3 tablespoons mirin 240 grams scallions (16 scallions, trimmed and halved crosswise) 1 tablespoon sesame seeds (toasted) Nutritional Serving Size: 1 (342.6 g) Calories 467.6 Total Fat - 17.9 g …
From therecipes.info


BEEF NEGIMAKI - 40 APRONS
2021-08-30 Instructions. Arrange sliced beef on a cutting board, roll half a scallion into each slice. Secure beef with toothpicks. Add soy sauce, mirin, sake, sugar, oyster sauce, and ginger to a small bowl and whisk until combined. Place rolls in a dish and cover with sauce, let marinate at room temperate for 20 minutes.
From 40aprons.com


BEEF NEGIMAKI - PINTEREST
Aug 23, 2020 - Explore Tim's board "Beef negimaki" on Pinterest. See more ideas about asian recipes, beef negimaki, cooking.
From pinterest.ca


BEEF NEGIMAKI RECIPE - CREATE THE MOST AMAZING DISHES
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From recipeshappy.com


NEGIMAKI RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian Best Bean Recipes Vegetarian ...
From recipeschoice.com


BEST BEEF AND ASPARAGUS NEGIMAKI RECIPE - HOW TO MAKE BEEF …
2020-04-10 Directions. In a medium bowl, whisk together hoisin sauce, mirin, rice vinegar, sesame oil, and 2 tsp sesame seeds to combine. Transfer half (about 1/2 cup) to a small measuring cup. Cut pounded ...
From goodhousekeeping.com


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