Japanese Beef and Scallion Rolls make a lovely Japanese side dish and starter and rival Peking duck as a starter. Instead of using a wrap or tortilla, I use thinly sliced sirloin beef to hold everything together. These work perfectly and are a melt in the mouth experience.
Japanese Beef and Scallion Rolls
Superb starter that makes a change from the usual Peking duck!! Also known as Negimaki.
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Servings: 6 People
Calories: 180kcal
Ingredients
- 60 ml soy sauce
- 15 ml rice vinegar
- 15 ml mirin Japanese rice wine – sake
- 12 large scallions spring onions, 8 cm
- 1-1/2 lbs sirloin ribeye, or other tender cut of beef, thinly sliced, 450-675 g
Instructions
- Combine the soy sauce, rice vinegar, and miring in a small bowl and soak the scallions in the mixture while you prepare the beef.
- Pound the beef between to sheets of plastic wrap if necessary to form rectangular pieces about 1/8 inch (3 mm) thick, 3 inches (8 cm) wide, and 6 inches (15 cm) long.
- Brush one side of the beef with the soy sauce mixture, place a small bundle of the scallions across one end of the pieces of beef, and roll the long way to form rolls.
- Secure with a toothpick or two and brush the exterior of the rolls with the remaining sauce.
- Cook over hot coals (traditional) or under a preheated broiler until brown on all sides, about 4 minutes total
Notes
Superb starter that makes a change from the usual peking duck!!
Nutrition
Serving: 1Person | Calories: 180kcal | Carbohydrates: 1g | Protein: 15g | Fat: 12g | Saturated Fat: 0.0004g | Polyunsaturated Fat: 0.002g | Monounsaturated Fat: 0.001g | Cholesterol: 51mg | Sodium: 604mg | Potassium: 22mg | Fiber: 0.1g | Sugar: 0.2g