Japanese Steak Rolls Recipes

BEEF NEGIMAKI

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).

NEGIMAKI

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.

JAPANESE STEAK ROLLS

Steps:

• Slice flank steak across the grain into 16 strips, 1/4 to 1/2 inch thick.
• Pound each to about 1/8" thick and season with salt and pepper.
• Place one asparagus spear and one scallion spear across the short end of a strip of beef.
• Roll beef around vegetables and secure with a toothpick.
• Place on a shallow baking pan in a single layer; roll remaining beef and vegetables. Combine remaining ingredients, pour over beef, and marinate 10 minutes.
• Broil steak rolls 5 minutes.
• Remove from pan, tent with foil to keep warm, and strain marinade into a small saucepan.
• Remove toothpicks from steak rolls before serving.
• Boil marinade until syrupy, about 5 minutes.
• Spoon glaze over each serving.
• Serve with rice.