Growing up in Manhattan, we cherished those moments when flavors of distant lands would fill our home. One such day embraced us with the Negimaki . This delightful dish, with its tender beef and vibrant scallions, is not just a treat to the taste buds but a comforting reminder of those sunny afternoons when my kids and I shared stories over simple, home-cooked meals. Negimaki is a perfect blend of Japanese flair with warmth and simplicity, making it a family favorite.
If you love trying out easy but exotic flavors, you should definitely check out our crescent roll breakfast recipes .
Why you’ll love this recipe
Negimaki combines the savory goodness of beef with the crisp and fresh taste of scallions, creating a dish that’s both appealing and easy to prepare. It’s perfect for a weeknight dinner when you want something more than just the usual fare.
Ingredients
- 2 quarts water
- 1 tablespoon kosher salt, divided
- 12 small scallions, trimmed to 6 inches in length
- 1 pound flank steak, roughly 6 to 7 inches square
- 1/4 cup sake
- 1/4 cup mirin
- 3 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
Step-by-step instructions
- Bring 2 quarts of water to a boil in a medium pot over medium-high heat. Add 1/2 tablespoon of salt, then blanch scallions until just softened, about 45 seconds. Remove scallions to a bowl of ice water. Transfer scallions to paper towels to drain and pat dry.
- Cut flank steak with the grain, holding a large knife at a 30-degree angle to the cutting board, into 12 1/8-inch-thick slices that are 1 1/2 to 2 inches wide. Arrange slices 1 inch apart on plastic wrap, then cover with another piece of plastic wrap and pound slices until about 1/16 inch thick.
- Arrange 3 beef slices side by side, overlapping slices slightly to form a 6-inch square. Sprinkle square lightly with salt, then lay 3 scallions across the meat in the direction of the grain. Tightly roll up meat around scallions and tie shut with kitchen twine at ends and where meat slices overlap. Repeat with the remaining meat and scallions.
- Stir together sake, mirin, soy sauce, and sugar in a small bowl until sugar is dissolved. Put rolls in a small dish and pour marinade over them, turning to coat. Marinate, turning occasionally, while preparing the grill, 15 to 30 minutes.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the entire surface of the coal grate. Alternatively, set all the burners of a gas grill to high heat. Set the cooking grate in place, cover the grill, and allow to preheat for 5 minutes. Clean and oil the grilling grate.
- Grill rolls, reserving marinade, until well seared on all sides, 2 to 3 minutes per side. Transfer to a cutting board and let rest 5 minutes.
- While the meat is resting, pour the reserved marinade into a small pot. Bring to a boil over medium heat and cook until slightly thickened, 3 to 5 minutes. Cut off and discard twine from negimaki rolls. Cut each roll into 6 1-inch slices. Arrange rolls on a plate and drizzle with sauce.
Recipe tips & variations
If you’re new to grilling, don’t worry. Use a meat thermometer to make sure the beef is cooked just the way you like it. For a flavor twist, add a hint of fresh ginger to the marinade, or brush some teriyaki sauce on the beef as it grills for an extra dimension of taste.
Storage & reheating
Negimaki can be stored in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over medium heat to retain its tenderness. Avoid microwaving, as it can make the beef rubbery and the flavor less vibrant.
FAQs
Can I use another cut of beef for this recipe?
Absolutely! Besides flank steak, you could use sirloin or tenderloin for a softer, juicier texture.
Can this dish be prepared ahead of time?
Sure thing! You can prepare and marinate the negimaki rolls a day in advance. Just grill them prior to serving for a fresh taste.
What can I serve alongside negimaki?
It pairs wonderfully with steamed rice or light salads like a cucumber salad to complement the savory notes of the dish.
Recipes you may like
- Breakfast potatoes recipe – easy & crispy
- Breakfast pizza recipe – easy & cheesy
- Crescent roll breakfast recipes
Making Negimaki is not just about cooking; it’s about sharing experiences and flavors with those you love, just as we do in our little Manhattan kitchen. Enjoy!
Negimaki: A Deliciously Simple Japanese Dish
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten-free
Description
A delicious recipe for Negimaki, a Japanese dish featuring tender beef and scallions.
Ingredients
- 2 quarts water
- 1 tablespoon kosher salt, divided
- 12 small scallions, trimmed to 6 inches in length
- 1 pound flank steak, roughly 6 to 7 inches square
- 1/4 cup sake
- 1/4 cup mirin
- 3 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
Instructions
- Bring 2 quarts of water to a boil in a medium pot over medium-high heat. Add 1/2 tablespoon of salt, then blanch scallions until just softened, about 45 seconds. Remove scallions to a bowl of ice water. Transfer scallions to paper towels to drain and pat dry.
- Cut flank steak with the grain, holding a large knife at a 30-degree angle to the cutting board, into 12 1/8-inch-thick slices that are 1 1/2 to 2 inches wide. Arrange slices 1 inch apart on plastic wrap, then cover with another piece of plastic wrap and pound slices until about 1/16 inch thick.
- Arrange 3 beef slices side by side, overlapping slices slightly to form a 6-inch square. Sprinkle square lightly with salt, then lay 3 scallions across the meat in the direction of the grain. Tightly roll up meat around scallions and tie shut with kitchen twine at ends and where meat slices overlap. Repeat with the remaining meat and scallions.
- Stir together sake, mirin, soy sauce, and sugar in a small bowl until sugar is dissolved. Put rolls in a small dish and pour marinade over them, turning to coat. Marinate, turning occasionally, while preparing the grill, 15 to 30 minutes.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the entire surface of the coal grate. Alternatively, set all the burners of a gas grill to high heat. Set the cooking grate in place, cover the grill, and allow to preheat for 5 minutes. Clean and oil the grilling grate.
- Grill rolls, reserving marinade, until well seared on all sides, 2 to 3 minutes per side. Transfer to a cutting board and let rest 5 minutes.
- While the meat is resting, pour the reserved marinade into a small pot. Bring to a boil over medium heat and cook until slightly thickened, 3 to 5 minutes. Cut off and discard twine from negimaki rolls. Cut each roll into 6 1-inch slices. Arrange rolls on a plate and drizzle with sauce.
Notes
- If you’re new to grilling, use a meat thermometer to ensure the beef is cooked just the way you like it.
- For a flavor twist, add a hint of fresh ginger to the marinade, or brush some teriyaki sauce on the beef as it grills for an extra dimension of taste.
- Negimaki can be stored in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over medium heat to retain its tenderness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Japanese
Nutrition
- Serving Size: 2 rolls
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg