Gyuniku Negimaki (Steak and Scallion Rolls) – Asian Food Recipes

Recipe ingredients and directions:

To make 8 Zensai (Japanese hors d’oeuvre)

1/4 pound slice (about 1/4 inch thick) of sirloin steak

2 scallions, including 3 inches of the green stems, cut in half lengthwise

then cut into 4-inch pieces

1/4 cup teriyaki sauce

Place the steak between sheets of wax paper and, with a meat pounder

or flat of a cleaver, pound it to a 1/8-inch thickness. Cut the

steak in half crosswise. Arrange a strip of scallion down the length

of each piece of meat, then, starting with the wide sides of the

meat, roll the pieces into tight cylinders. Secure the seam with

toothpicks.

Preheat the broiler (or light a charcoal grill or hibachi). With

chopsticks or tongs, dip the rolls into the teriyaki sauce, and

then broil them 3 inches from the heat for about 3 minutes. Remove

the toothpicks, trim the ends of the rolls neatly with a sharp

knife, and cut the rolls into 1-inch pieces. Stand each piece on

end, to expose the scallions, and serve at once.

Teriyaki Sauce

1 cup mirin (sweet saki)

1 cup Japanese all-purpose soy sauce

1 cup chicken stock, fresh or canned

Warm the mirin in 1 1/2 to 2 quart enameled or stainless steel

saucepan over moderate heat. Off the heat ignite the mirin with a

match, and shake the pan back and forth until the flame dies out.

Then stir in the soy sauce and chicken stock, and bring to a boil.

Pour the sauce into a bowl and cool to room temperature.

Any leftover teriyaki sauce can be stored in tightly sealed jars

and refrigerated for as long as one month. Before using bring to

a boil and skim the surface of any scum.

Category: Asian Recipes