CHICKEN NEGIMAKI
The simplest way to keep white-meat chicken moist and make it flavorful is to put fat and flavor inside - to stuff it. Here is a chicken-cutlet take on negimaki, the Japanese dish of thinly sliced beef rolled around scallions. You need only briefly cook the scallions in soy sauce and mirin before wrapping some pounded-out chicken cutlets around them. Then baste the chicken with more sauce while it's cooking, either on the grill or in a broiler, so the salty-sweet glaze permeates the chicken from both inside and out. It takes a little time to pound and roll up chicken cutlets, but not nearly as much time as marinating, and the results are not only more functional but also far more interesting.
Provided by Mark Bittman
Categories dinner, easy, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put soy sauce, mirin, garlic and scallions in a medium saucepan over medium-low heat. Cook until bubbling, 3 to 4 minutes. Turn off heat and let cool slightly.
- Prepare charcoal or gas grill; heat should be medium and rack about 4 inches from fire. Sprinkle chicken with salt and pepper on both sides. Remove scallions from soy mixture with slotted spoon and divide evenly among chicken cutlets: Turn wide side of each cutlet to face you and put 2 or 3 scallions on edge closest to you, with some scallion sticking out of each end. Roll each cutlet up like a jelly roll and secure in two or three places with toothpicks or butcher's twine. Brush chicken rolls with sesame oil.
- Grill chicken, brushing occasionally with remaining soy mixture and turning each piece once or twice, until cooked through, 12 to 15 minutes. To check for doneness, cut into a piece with a thin-bladed knife; center should be white or slightly pink. Serve hot, warm or at room temperature with lemon or lime wedges.
Nutrition Facts : @context http, Calories 395, UnsaturatedFat 13 grams, Carbohydrate 6 grams, Fat 20 grams, Fiber 1 gram, Protein 39 grams, SaturatedFat 5 grams, Sodium 1864 milligrams, Sugar 1 gram, TransFat 0 grams
ROLLED CHICKEN AND GREEN ONIONS (TORINIKU NEGI-MAKI)
From The Japanese Cooking Class Cookbook. Japanese meals consist of a variety of small dishes; double this recipe for a North American-sized entree.
Provided by zeldaz51
Categories Chicken Thigh & Leg
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pierce skin of each leg several times with a fork. Place chicken skin-side-down on work surface. Score thickest parts of meat with a sharp knife; press and spread lightly so the meat is of even thickness.
- Mix together ginger juice, 2 tablespoons sake, the sugar, and the soy sauce in a medium bowl. Add chicken, turning to coat evenly. Marinate 20 minutes, turning occasionally.
- Cut leek crosswise into 2-inch lengths; cut each piece lengthwise in half and then into needle-fine strips. Soak in the water 5 minutes; drain and reserve.
- Drain chicken, reserving marinade; place chicken skin-side-down on cutting board. Cut onions to the same length as long dimension of chicken pieces. Sift a light, even coating of cornstarch over onions and chicken.
- Place 3 or 4 otions along length of each chicken piece; roll each jelly-roll fashion around onions. Fasten each roll securely by wrapping with kitchen twine at 1/2-inch intervals.
- Heat oil in 10-inch skillet over medium heat. Add chicken rolls, seam-side-down. Cook, turning frequently with tongs, until light brown on all sides. Pour off excess fat.
- Add remaining 1/2 cup of sake to chicken. Reduce heat to medium-low; cook, covered, 7 minutes. Add reserved marinade and cook, covered, turning rolls occasionally, until chicken is tender, 10 to 12 minutes. Remove twine from rolls; cut crosswise into 1-inch thick slices. Spoon pan juices over slices. Serve with the shredded raw leek.
Nutrition Facts : Calories 290.8, Fat 13.6, SaturatedFat 3.3, Cholesterol 69.3, Sodium 581.4, Carbohydrate 14.6, Fiber 1.1, Sugar 6.3, Protein 17
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.
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.
CHICKEN NEGIMAKI WITH SPICY RED PEPPER DIPPING SAUCE
Categories Chicken Garlic Poultry Appetizer Marinate Sauté Cocktail Party Vinegar Fall Soy Sauce Gourmet Kidney Friendly Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes about 65 hors d'oeuvres
Number Of Ingredients 16
Steps:
- Make negimaki:
- Remove "tenders" from chicken if necessary (see above note). Pound breast halves ‚ inch thick between 2 sheets of plastic wrap. On a work surface arrange 1 breast half, smooth side down, with a long side facing you and put 1 scallion (or 2 if very thin) lengthwise on chicken. Roll chicken around scallion and tie with kitchen string at 1-inch intervals. Trim scallion flush with chicken. Make 7 more rolls in same manner.
- Mince garlic and in a shallow baking dish just large enough to hold rolls in one layer stir together garlic, soy sauce, rice vinegar, and sesame oil. Add rolls, turning them to coat. Marinate negimaki, covered and chilled, at least 4 hours and up to 1 day.
- Make sauce:
- Coarsely chop bell pepper and in a blender purée with white vinegar. Transfer mixture to a small saucepan and stir in sugar, red pepper flakes, and salt to taste. Simmer sauce 5 minutes and cool. Sauce may be made 1 week ahead and chilled in an airtight container.
- Spread sesame seeds on a sheet of wax paper. Remove negimaki from marinade, letting excess drip off, and roll in sesame seeds to coat. In a large skillet heat 2 tablespoons vegetable oil over moderate heat until hot but not smoking and cook negimaki in 2 batches, turning them occasionally, until cooked through, about 10 minutes, adding remaining tablespoon vegetable oil to skillet as necessary. Transfer negimaki as cooked to a cutting board and cut crosswise into 1/2-inch-thick slices, discarding string.
- Push skewers through sesame seed-coated edge of slices. Serve negimaki warm or at room temperature with dipping sauce.
SPICY GRILLED CHICKEN AND GREEN ONIONS
Categories Chicken Marinate Low Carb Kid-Friendly Quick & Easy Low Cal Low Sodium Summer Grill Grill/Barbecue Healthy Bon Appétit Small Plates
Yield Serves 2; can be doubled
Number Of Ingredients 6
Steps:
- Prepare barbecue (medium-high heat). Whisk oil, hot sauce, honey and paprika in 9-inch glass pie dish to blend. Mince 1 green onion; mix into marinade. Transfer 2 tablespoons marinade to small bowl and reserve. Add chicken to marinade in pie dish and turn to coat. Let stand 10 minutes, turning occasionally.
- Sprinkle chicken and remaining whole green onions with salt. Grill chicken and whole onions until chicken is cooked through and onions soften, turning occasionally, about 10 minutes. Transfer chicken and onions to plates. Drizzle with reserved 2 tablespoons marinade.
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