Negimaki Roll Ups (Beef Green Onions)

By No Recipes · 25 min

Ingredients

Instructions

1. Trim 100 g of scallions and cut them slightly wider than the beef sheets. Split any stems thicker than 1/4 inch (6 mm) lengthwise.
2. Lay out the thin beef slices. If they are small, overlap several sheets by 1 inch (2.5 cm) to make a sheet at least 6 x 4 inches (15 x 9 cm).
3. Place a mix of scallion stems and greens on one edge of each beef sheet and roll tightly, about two layers of beef thick, without tearing the meat.
4. Dust the rolls all over with 2 teaspoons potato starch (using a tea strainer), paying special attention to the seams. Roll them to remove excess starch.
5. Heat a frying pan over medium-high heat until moderately hot.
6. Add 2 teaspoons vegetable oil, then place the rolls seam side down. Brown them, turning to brown all sides.
7. Blot excess oil with a paper towel.
8. Add 1½ tablespoons sugar, 2 tablespoons sake and 2 tablespoons soy sauce to the pan. Keep turning the rolls until the sauce thickens and coats them in a thick glaze. Garnish with toasted sesame seeds and serve over steamed rice.

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