1 1 lb piece flank steak roughly 6 to 7 inches square 1 4 cup sake japanese rice wine. Insert 3 toothpicks into the end flaps and center of the roll. 12 small scallions trimmed to 6 inch lengths. Tightly roll up meat around scallions and tie shut with kitchen twine at ends and where meat slices overlap. Sprinkle square lightly with a pinch of salt then lay 3 scallions with some white parts at both ends across slices at end closest to you and tightly roll up meat around scallions to form a log using plastic wrap as an aid.
Make 3 more negimaki rolls in same manner. Thinly sliced flank steak is rolled around blanched scallions then marinated in teriyaki sauce and quickly grilled. Wrap blanched scallions with thinly sliced strips of beef then pan fry and coat with special teriyaki sauce. Negimaki pairs the flavors of grilled beef grassy scallions and a salty sweet teriyaki glaze with the elegant presentation of sushi and rolls it into a summer dish that can be served as an appetizer or entrée. Sprinkle square lightly with salt then lay 3 scallions across the meat in the direction of the grain.
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Heat butter in a skillet over medium heat. You can easily cook these at home the same way they are cooked at japanese restaurants. It s a delicious and easy recipe that is served as an appetizer or a main dish. Place 2 or 3 scallion pieces across a slice of beef and roll up tightly. Heat butter in a skillet over medium heat.
Place 2 or 3 scallion pieces across a slice of beef and roll up tightly. Starting from the bottom edge and rolling away from you roll into a tight cylinder. Make 3 more negimaki rolls in same manner. Tie log with kitchen string at ends and where meat slices overlap. 1 1 lb piece flank steak roughly 6 to 7 inches square 1 4 cup sake japanese rice wine.
