Asparagus Negimaki Japanese Beef Rools 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 - JAPANESE BEEF AND SCALLION ROLLS

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.

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.