Rolled Chicken And Green Onions Toriniku Negi Maki Recipes

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CHICKEN NEGIMAKI



Chicken Negimaki image

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

1/2 cup soy sauce
1/2 cup mirin (or 1/4 cup honey mixed with 1/4 cup water)
1 tablespoon minced garlic
1 bunch scallions, trimmed but left whole
1 1/2 pounds boneless, skinless white-meat chicken (breasts, cutlets or tenders), pounded to 1/8-inch thickness and blotted dry
Salt
freshly ground black pepper
Sesame oil as needed
Lemon or lime wedges

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

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.

ASPARAGUS NEGIMAKI (JAPANESE BEEF ROLLS)



Asparagus Negimaki (Japanese Beef Rolls) image

Asparagus and beef roll, seasoned with teriyaki sauce, and grilled. An extremely simple dish to prepare which makes an elegant presentation as an appetizer; it also works well as the main dish served over steaming white rice.

Provided by threeovens

Categories     Vegetable

Time 15m

Yield 24 beef rolls, 6 serving(s)

Number Of Ingredients 10

salt
24 thin asparagus spears, trimmed
1/2 cup soy sauce
1/4 cup sugar
1/4 cup mirin or 1/4 cup dry sherry
1 tablespoon fresh ginger, grated
1 garlic clove, minced
1 bunch green onion, greens portions only
1 1/2 lbs beef tenderloin
fresh ground black pepper, to taste

Steps:

  • Preheat grill pan until hot; bring salted water to a boil over medium high heat in a saucepan.
  • Blanch asparagus spears for 1 minute; drain and plunge in an ice water bath to stop cooking.
  • In a small saucepan combine soy sauce, sugar, mirin (or dry sherry), ginger, and garlic; heat over medium heat until reduced and slightly thickened; set aside to cool.
  • Cut green onions in fourths, lengthwise, so you have long strips.
  • Slice beef in 1/4 inch slices, then pound to tenderize and thin out.
  • Dip beef slice in soy sauce mixture and place on a clean work surface; season with pepper.
  • Place an asparagus spear and a piece of green onion on the beef slice and roll up.
  • Do the same with the remaining asparagus and beef.
  • Grill beef rolls about 2 minutes until slightly charred and medium rare. Turn several times and brush with soy sauce mixture.
  • Remove to a serving platter and drizzle generously with soy sauce mixture.

ROLLED CHICKEN AND GREEN ONIONS (TORINIKU NEGI-MAKI)



Rolled Chicken and Green Onions (Toriniku Negi-Maki) image

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

2 large whole chicken legs, boned (drumsticks with thighs attached, 7-8 ounces each)
1 teaspoon fresh ginger juice
1/2 cup sake, plus
2 tablespoons sake
1 1/2 tablespoons sugar
2 tablespoons soy sauce
1 small leek, white part only
2 cups water
6 -8 green onions
1 1/2 tablespoons cornstarch
1 tablespoon vegetable oil

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

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