Best Negima Beef Scallion Rolls Recipes

NEGIMA (JAPANESE BEEF SCALLION ROLLS)

Negima (Japanese Beef Scallion Rolls) image

An elegant-looking appetizer that requires minimal effort. Posted by request, from Mark Bittman's "The Minimalist Cooks at Home"

Provided by skat5762

Categories Chicken

Time 16m

Yield 4 serving(s)

Number Of Ingredients 3

Ingredients

1 1/4 lbs veal or 1 1/4 lbs pork, cutin 8 thin slices each about 3 inches wide and 5 to 6 inches long
1/4 cup soy sauce
2 dozen green parts from scallions

Steps:

Preheat a grill or broiler; fire should be quite hot.
Place the meat between two layers of wax paper or plastic wrap and pound it gently so that it is about 1/8-inch thick.
Brush one side of each piece of meat with a little soy sauce.
Cut the scallions into length about the same width as the meat and place a small bundle of them at one of the narrow ends of each slice.
Roll the long way, securing the roll with a toothpick or two.
(You can prepare the rolls in advance up to this point; cover and refrigerate for up to 2 hours before proceeding) Brush the exterior of the roll with a little more sauce.
Grill until brown on all sides, a total of about 6 minutes for chicken, 4-5 minutes for pork or veal, 4 minutes or less for beef.
Optional fillers: Scallions work very well; so do chives.
You could also use small amounts of lightly cooked, chopped spinach or chard; cooked, chopped shiitake (or other) mushrooms; julienned and lightly cooked carrots; parboiled asparagus spears.
As alternatives to soy sauce, you can use asian fish sauce (nam pla or nuoc mam), chinese hoisin sauce, or premade teriyaki sauce.

Nutrition Facts : Calories 995.8, Fat 100.8, SaturatedFat 41.8, Cholesterol 140.5, Sodium 1056.8, Carbohydrate 7.6, Fiber 2.5, Sugar 2.4, Protein 15.2

NEGIMA - BEEF SCALLION ROLLS

Negima - Beef Scallion Rolls image

The most difficult part of making Negima is said to be slicing the meat thin enough to wrap around the scallions. Worth asking a butcher for ultra-thin cut sirloin. maybe freezing the meat a bit first would make it easier to slice at home. Possibly easier is using pork, chicken, or veal sold as thin cutlets. With a little pounding they're thin enough. From Bittman's Best Recipes in the World.

Provided by Mrs Goodall

Categories Meat

Time 35m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

1/4 cup soy sauce, plus more for brushing the meat
1 tablespoon rice vinegar (or white wine vineagar)
1 tablespoon mirin (or 2 tsp honey mixed with 2 tsp water)
24 scallions, green parts only (or a big fistful of chives)
1 1/4 lbs beef, chicken, veal or 1 1/4 lbs pork, sliced ultra-thin, about 3 inches wide and 5 - 6 inches long

Steps:

Start a charcoal or wood fire or preheat a gas grill or broiler; the fire should be quite hot.
Mix together the first 3 ingredients, then soak the scallions or chives in the this mixture while you prepare the meat.
Place the meat between 2 layers of wax paper or plastic wrap and pound it gently with a mallet, the bottom of a cast-iron pan, or rolling pin until it is about 1/8 inch thick. Brush one side of each piece of meat with a little soy sauce.
Remove the scallions or chives from their soaking liquid and cut them into lengths about the same width as the meat. Place a small bundle of them at one of the narrow ends of each slice, on the soy-brushed side. Roll the long way, securing the roll with a toothpick or two. (You can prepare the rolls in advance up to this point; cover and refrigerate for up to 2 hours before proceeding.) Brush the exterior of the roll with a little of the soaking liquid.
Grill or broil until brown on all sides, a total of about 6 minutes for chicken, 4 to 5 minutes for pork or veal, 4 minutes or less for beef.

Nutrition Facts : Calories 665.1, Fat 67.2, SaturatedFat 27.9, Cholesterol 93.6, Sodium 719.9, Carbohydrate 5.2, Fiber 1.7, Sugar 1.6, Protein 10.1