MARVEL'S BEEF AND SCALLION ROLLS (NEGIMAKI)
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
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
NEGIMA (JAPANESE BEEF SCALLION ROLLS)
An elegant-looking appetizer that requires minimal effort. Posted by request, from Mark Bittman's "The Minimalist Cooks at Home"
Provided by skat5762
Categories Chicken
Time 16m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat a grill or broiler; fire should be quite hot.
- Place the meat between two layers of wax paper or plastic wrap and pound it gently so that it is about 1/8-inch thick.
- Brush one side of each piece of meat with a little soy sauce.
- Cut the scallions into length about the same width as the meat and place a small bundle of them at one of the narrow ends of each slice.
- Roll the long way, securing the roll with a toothpick or two.
- (You can prepare the rolls in advance up to this point; cover and refrigerate for up to 2 hours before proceeding) Brush the exterior of the roll with a little more sauce.
- Grill until brown on all sides, a total of about 6 minutes for chicken, 4-5 minutes for pork or veal, 4 minutes or less for beef.
- Optional fillers: Scallions work very well; so do chives.
- You could also use small amounts of lightly cooked, chopped spinach or chard; cooked, chopped shiitake (or other) mushrooms; julienned and lightly cooked carrots; parboiled asparagus spears.
- As alternatives to soy sauce, you can use asian fish sauce (nam pla or nuoc mam), chinese hoisin sauce, or premade teriyaki sauce.
Nutrition Facts : Calories 995.8, Fat 100.8, SaturatedFat 41.8, Cholesterol 140.5, Sodium 1056.8, Carbohydrate 7.6, Fiber 2.5, Sugar 2.4, Protein 15.2
NEGIMAKI - JAPANESE BEEF AND SCALLION ROLLS
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
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
NEGIMAKI
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
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
Sweet, tender, and juicy beef negimaki! Thinly pounded skirt steak or flank steak is rolled up with blanched scallions, then pan seared or grilled with our 3 ingredient homemade teriyaki sauce. The beef is crispy on the outside and medium-rare at the center. Serve with extra teriyaki sauce and sesame seeds for an easy, Japanese-inspired dinner! GF, DF
Provided by Ari Laing
Categories Dinner
Time 55m
Number Of Ingredients 7
Steps:
- Blanch the scallions. Trim the ends off each scallion, then cut into pieces about 3" long. Bring a medium saucepan of water to a boil, then add 1 tsp Kosher salt. Add the scallions and cook for 30-45 seconds, or until just beginning to wilt. Submerge the scallions in an ice bath, then drain and transfer to a paper towel lined plate.
- Prepare the steak. Place steak in a freezer for 20 minutes to make it easier to slice. When ready, trim off excess fat (it's okay to leave some on, just remove large pieces!), then slice with the grain into pieces that are about ½" thick.
- Pound the steak. Place three pieces of sliced beef on a piece of plastic wrap or parchment paper, leaving a few inches in between each. Top with another piece of plastic wrap or parchment, then use a meat mallet to pound into ⅛" thick slices. Set aside, then repeat with remaining steak.
- Assemble the maki rolls. Working on a cutting board, overlap three pieces of steak to form a rectangle. Season very lightly with Kosher salt, then place 3-4 pieces of blanched scallion along the short end. Roll the steak, then secure with either kitchen twine or toothpicks. Repeat with remaining steak and scallions.
- Coat with rice flour, optional. Place ¼ cup rice (or all-purpose) flour in a medium bowl. Toss each maki roll very lightly with rice flour, dusting off any excess.
- Cook the negimaki. Heat a large cast iron or heavy bottom skillet over medium-high heat. Add 2 Tbsp grapeseed oil (or other light oil). When hot, add negimaki beef rolls and cook for 2-3 minutes per side, about 8-9 minutes total, until seared and crispy on the outside, but medium-rare at the center. Right as you turn the beef for the last time, pour in all of the teriyaki sauce. It will bubble, then simmer and thicken further.
- Slice, then serve. Allow the meat to rest for 5-10 minutes, then remove kitchen twine and slice into 1" thick pieces. Serve immediately with sesame seeds and extra sauce drizzled on top.
Nutrition Facts : Calories 368 kcal, Carbohydrate 14 g, Protein 36 g, Fat 19 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 95 mg, Sodium 1484 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 12 g, ServingSize 1 serving
HOMEMADE NEGIMA
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Preheat a grill or broiler till blazing hot.
- Place the meat between two layers of waxed paper or plastic wrap, and pound it gently so that it is about 1/8 inch thick. Unwrap, and brush one side of each piece of meat with a little soy, fish or teriyaki sauce.
- Cut scallions into lengths about the same width as the meat, and place a small bundle of them at one of the narrow ends of each slice. Roll the long way, securing the roll with a toothpick or two. Brush the exterior of the roll with a little more sauce.
- Grill until brown on all sides, a total of about 6 minutes for chicken, 4 to 5 minutes for pork or veal, 4 minutes or less for beef.
Nutrition Facts : @context http, Calories 111, UnsaturatedFat 2 grams, Carbohydrate 7 grams, Fat 3 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 935 milligrams, Sugar 2 grams, TransFat 0 grams
NEGIMA (GRILLED CHICKEN SKEWERS WITH GREEN ONION)
Negima-chicken grilled on a skewer with green onion or scallion-is one of the most popular yakitori dishes in Japan and beyond.
Provided by Hiroko Shimbo
Time 1h30m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Soak 12 bamboo skewers in water for at least 1 hour. Meanwhile, make the tare. In a broiler or on a grill, cook the chicken wings until they are charred over about half their surfaces. In a medium pot, bring the sake and mirin to a boil over high heat. Reduce the heat to medium, add the sugar, and cook until the sugar is dissolved, stirring. Add the shoyu and chicken wings, and bring the mixture to a boil. Cook over low heat for 30 to 45 minutes, until the sauce is slightly thickened and glossy. Strain the sauce through a strainer lined with cotton cloth-chicken wings can be eaten as a cook's treat or saved for another purpose. Let the sauce cool to room temperature, then refrigerate it for as long as a month. Reheat the tare before using it, and once every week between uses.
- Cut the chicken thigh and breast into small pieces, about 1 by 1¼ inches. Cut the white part of each green onion into 1¼-inch lengths. Thread two pieces of chicken thigh or breasts and three pieces of long onion or leek alternately on each skewer. When using chicken with skin, folding the edges of the skin, and tuck them between the chicken meat and the long onion or leek to prevent the skin from burning.
- Heat a grill or broiler until hot. Cook the skewered chicken and green onion for 4 minutes, turning the skewers several times. Remove the chicken from the heat, and, with a pastry brush, baste it with tare.
- Return the chicken to the heat, and cook for 2 minutes, turning the skewers several times. Remove the chicken from the heat, and baste again.
- Return the chicken to the heat, and cook it for 2 minutes, turning it. Remove the chicken from the heat, baste it once more, and serve it hot.
BEEF NEGIMAKI
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
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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