Name: Japanese Beef and Scallion Rolls
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
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)

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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.

4.90 from 48 votes

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Course: Starter

Cuisine: Japanese

Keyword: Beef, Far East, Tortillas/Wraps, Vegetables

Prep Time: 10

Cook Time: 4

Total Time: 14

Servings: 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