Beef negimaki (ねぎ巻き) is a Japanese dish consisting of broiled strips of beef marinated in a sweet, flavorful teriyaki sauce and rolled with scallions (negi). The dish is thought to have originated in the Kanto region of Japan, and makes a deliciously fun appetizer for parties.
In this recipe, we’re using scallions and enoki mushrooms for the stuffing to get a light, clean flavor. Asparagus are another favorite ingredient that can be included in the stuffing for a crisp crunch. Let your imagination stretch by experimenting with different ingredient combinations. The possibilities are limitless!
Total Time: 20 min.
400 g of thinly sliced beef (rib eye or sirloin cut)
6 stalks scallions
120 g Enoki mushrooms
4 tbsp soy sauce
4 tbsp mirin
1 tbsp oil
2.5 tbsp sake
1) Cut each scallion stalk in halves (about 4 inches long) and then slice each part lengthwise. Set aside.
2) Trim hard ends of enoki mushrooms. Set aside.
3) Lay beef slices on a work surface. Place prepared scallions and enoki mushrooms across the bottom of the beef rectangles. Roll each portion tightly into a cylinder. Set aside with wrapped ends faced down.
4) Prepare sauce by combining soy sauce, mirin, and sake in a small bowl. Brush each roll with sauce and let marinate for at least 10 minutes.
5) Preheat the grill, grill pan or broiler. Brush oil on each marinated roll. Grill or broil for 3 minutes. Turn over and baste each portion again with sauce. Cook for another 3 minutes.
6) Serve immediately.