Rolled Chicken And Green Onions Toriniku Negi Maki Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

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

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

More about "rolled chicken and green onions toriniku negi maki recipes"

CHICKEN TERIYAKI MAKI ROLL RECIPE (WITH VIDEO) - FLAVRS
Discover our Chicken Teriyaki Maki Roll Recipe, a International recipe perfect as a appetizer recipe. Download the Flavrs app for 1000+ free food videos and recipes! ... - 2 Chicken thighs, …
From flavrs.com


TORINIKU TERIYAKI – THE NOSEY CHEF
Jan 29, 2019 Heat a frying pan with a little more sesame oil, and fry the chicken on high for about 10 minutes. Turn, reduce the heat and cook for another 10–15 mins.
From noseychef.com


20 JAPANESE LEEK “NEGI” RECIPE IDEAS - SUDACHI
Jul 8, 2023 Beef Negimaki, known as “negi no gyuniku maki” or “gyuniku no negi maki” in Japanese, is a delectable dish featuring thin slices of tender beef wrapped around thick pieces …
From sudachirecipes.com


GYUNIKU NEGIMAKI RECIPE | RECIPELAND
Cut onions in half lengthwise, the cut into 4 inch pieces. Place the steak between sheets of greasproof paper and pound into ⅛ inch thickness. Cut the steaks in half crosswise. Arrange …
From recipeland.com


TORI DANGO ZōSUI (CHICKEN MEATBALL RICE SOUP) RECIPE | JAPANESE …
Mix lotus root, chicken, soy sauce, sake, ginger, and 1/2 tsp salt. Knead mixture, then form into 10 meatballs; Boil dashi soup in a saucepan, then add sake, soy sauce, ginger and chicken balls. …
From japanfoodaddict.com


ROLLED CHICKEN AND GREEN ONIONS (TORINIKU NEGI-MAKI)
Toriniku Negi-Maki is a popular dish in Japanese yakitori restaurants, where it is often served as a skewered appetizer.
From maggies-recipes.com


ROLLED CHICKEN WITH VEGETABLES RECIPE – JAPANESE COOKING 101
Sep 6, 2024 Prepare the vegetable filling. Cut the carrot into 1/2-inch (1 cm) thick and 3-inch (7.5 cm) long pieces. Trim the ends of the green beans. Boil water in a pot, add the carrot, and …
From japanesecooking101.com


HOW TO COOK CHICKEN NEGIMAKI - RECIPE MASH
Jun 26, 2023 The cooked chicken rolls are then added to the sauce, allowing them to absorb the savory flavors. Serving Chicken Negimaki. Chicken Negimaki is often served as an appetizer or part of a larger meal. The rolls are typically …
From recipemash.com


THE VERY BEST CHICKEN NEGIMAKI RECIPE
What is Chicken Negimaki? Negimaki is a Japanese word. “Maki” is a very popular word in Japanese cooking– it means roll. Traditionally made with grilled or roasted beef that has been …
From onthegas.org


JAPANESE INSPIRED CHICKEN NEGIMAKI - FAXO
Vary the recipe if you wish with fresh asparagus instead of the green onions, or pork instead of chicken. Serve with rice, if desired. Ingredients. ½ c. soy sauce ½ c. mirin sauce (or 1/4 c. honey mixed with 1/4 c. water)** 1 T. minced garlic 1 …
From faxo.com


CHICKEN NEGIMAKI WITH SOY GLAZE - EMERILS.COM
Alternatively, leave scallions whole and roll up chicken. Repeat with remaining chicken breasts and green onions. Set aside. Combine sake, mirin, soy sauce, sugar, garlic, ginger and …
From emerils.com


RECIPE DETAIL PAGE | LCBO
2. Unroll thighs on work surface, smooth-side down. Working from thinner end, place1 or 2 pieces of green onion, an asparagus spear half and several pieces of carrot widthwise on each thigh. Snugly roll up; tie each roll on either side of …
From lcbo.com


ROLLED CHICKEN AND GREEN ONIONS TORINIKU NEGI MAKI RECIPES
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.
From tfrecipes.com


RICE VINEGAR SIMMERED CHICKEN (TORINIKU NO SUNI)
Add the spring onions then simmer for 10 minutes. Meanwhile, steam the cauliflower and sugar snap peas until they are done. When the chicken is done, remove the chilli and spring onions …
From asianinspirations.com.au


STUFFED CHICKEN NEGIMAKI RECIPE | METIREMENT BLOG
12 scallions trimmed so that they measure the same length as the chicken breast rolled from the shortest end (see photo) For the chicken: 6 boneless chicken breasts gently pounded to 1/8 …
From metirementblog.com


CHICKEN YAKITORI RECIPE - THE BIG MAN'S WORLD
Jul 16, 2024 To freeze: Let your leftovers cool completely, then remove the chicken and green onions from the skewers, store them in a freezer-safe container, and freeze them for up to 3 …
From thebigmansworld.com


BEEF NEGIMAKI (SCALLION ROLL-UPS) - NO RECIPES
Mar 24, 2024 If they are over ¼-inch in diameter, split the stems in half or into quarters to ensure they cook through all the way. Although Negimaki, by definition, requires green onions, a …
From norecipes.com


Related Search