Best 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).

BEEF ROLLS WITH ASPARAGUS

Steps:

• Remove hard part of the asparagus stem at lower end and cut into half length each (Note 3).
• Boil water in a pan, add a pinch of salt and par boil asparagus for 30 seconds to 1 minute. Drain.
• Spread a beef slice on a cutting board, place 3 pieces of asparagus at the end closer to you and roll forward. The asparagus should be wrapped in 2 layers of the beef.
• Repeat and wrap the rest of the asparagus with beef. This will make 6 uncooked beef rolls.
• Heat a frying pan with oil over medium high heat. Add beef rolls and cook, rolling them occasionally to brown beef rolls evenly. When surface of the beef is slightly burnt all over (a couple of minutes), remove excess oil with kitchen paper as the sauce will not coat the beef well if there is too much oil.
• Add Sauce ingredients to the pan and coat the beef roll with the sauce.
• When the sauce is almost evaporated, turn the heat off and remove the beef rolls onto a cutting board.
• Cut each roll into 3 or 4cm (1¼-1½") depending on the length of the roll and your preference. Place the rolls upright on a plate and serve. (Note 4)

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.

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.

BEEF NEGIMAKI

Steps:

• Cut each spring onion in half lengthwise, then cut each length in half into 2 pieces, about 4 inches long. Set aside.
• Trim ends of asparagus spears so that just 4 inches of the floret end remains. Set aside.
• Lay out beef slices on a work surface, like tall rectangles. Place a green and a white portion of onion and 1 piece of asparagus across the bottom of the beef rectangles. Roll each portion tightly into a cylinder; secure each portion with 1 or 2 toothpicks.
• Brush each roll with teriyaki sauce.
• Preheat the grill, grill pan or broiler. Grill or broil for 3 minutes. Turn over and baste each portion again with teriyaki sauce. Cook for another 3 minutes.
• Serve immediately.

BEEF NEGIMAKI

Steps:

• In a large saucepan of salted boiling water, blanch lighter scallion ends for 1 minute, then add darker green scallion ends and blanch for 1 minute longer. Drain and transfer to a bowl of ice water to cool, then drain and transfer scallions to a paper towel-lined plate to remove excess water.
• In a medium bowl, combine soy sauce, mirin, sake and sugar, stirring to dissolve most of the sugar.
• Working on a cutting board, cut flank steak against the grain into 4 equal strips, then cut each strip in half for 8 equal square pieces of meat. Keeping your knife parallel to the cutting board, butterfly each square by horizontally slicing against the grain through the middle. (Leave it attached on one side; do not cut all the way through.) Carefully open it like a book. Each of the 8 pieces should be about 3 inches wide.
• Using a meat mallet and working with one piece of meat at a time, cover each with plastic wrap and pound until 1/16-inch thick, creating rectangles that are about 5-by-6 inches. Transfer meat to the soy sauce marinade, turn to coat and let stand for 5 minutes.
• Heat grill to medium-high and grease the grates (Alternatively, grease a grill pan or griddle to use on the stovetop). Remove steak from marinade and transfer to a work surface. Transfer marinade to a small saucepan over medium-low and simmer until thickened, 10 to 15 minutes.
• Meanwhile, divide scallions among the 8 pieces of steak, arranging on one side along the shorter edge (scallions should be parallel to the grain). Tightly roll meat around the scallions and secure in two places with toothpicks where meat overlaps, threading the toothpicks parallel to the roll but not through the scallions in the center.
• Grill the negimaki, turning occasionally, until nicely charred and cooked through, reducing heat to medium halfway through, about 12 minutes. (If using a grill pan, heat on stovetop over medium-high and reduce heat to medium halfway through.)
• Once negimaki are cooked, lightly brush them with some of the reduced glaze, then transfer to a cutting board. Remove toothpicks, cut negimaki into bite-size pieces and arrange on a serving platter. Drizzle with the remaining glaze, and serve warm.