Negimaki Recipe
Thinly sliced beef rolled around scallions in teriyaki sauce.
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Ingredients
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Beef & Filling
Teriyaki Sauce & Marinade
Finishing & Garnish
Method
Beef & Filling
- 1
Prepare scallions
Trim root ends and any wilted tops from scallions. Rinse and pat dry. Cut scallions so each stalk is about the length of the beef slices (around 5–6 inches). If scallions are very thick, halve them lengthwise into slim sticks.
- 2
Slice beef thinly
If your steak is not pre-sliced, partially freeze for 30–45 minutes until firm but not rock solid. Using a sharp knife, slice across the grain into very thin (2–3 mm) slices about 4–6 inches long. If slices are wider than desired, trim to roughly 2–3 inch widths to make rolling easier.
- 3
Season beef
Lay each beef slice flat on a board. Lightly season both sides with freshly ground black pepper and a small pinch of salt (soy sauce will add salt later). If desired, rub grated ginger and half the minced garlic over one side of each slice to add aroma.
- 4
Roll beef around scallions
Place 2–3 scallion stalks (depending on thickness) at one short end of a beef slice. Tuck and roll tightly away from you to form a neat cylinder. Secure by tucking the end under the roll; if needed, use a toothpick to hold the roll (remove before serving). Repeat until all beef and scallions are used.
- 5
Sear rolls
Heat neutral oil in a large skillet over medium-high heat until shimmering. Add beef rolls seam-side down and sear, turning occasionally, until browned on all sides and cooked through to your liking (about 2–3 minutes per side for medium). Work in batches if needed to avoid overcrowding. Transfer seared rolls to a plate and keep warm.
Teriyaki Sauce & Marinade
- 6
Make teriyaki sauce
In a small saucepan combine soy sauce, mirin, sake (if using), brown sugar, honey, grated ginger and remaining minced garlic. Bring to a gentle simmer over medium heat, stirring to dissolve sugar.
- 7
Thicken sauce
Mix cornstarch with 1 tablespoon water to make a slurry. Once the sauce is simmering, slowly whisk in the slurry and continue to simmer for 1–2 minutes until sauce thickens and becomes glossy. Remove from heat and stir in toasted sesame oil.
- 8
Glaze rolls
Return the seared beef rolls to the skillet (or a clean pan) over low heat. Pour the warm teriyaki sauce over the rolls and toss gently to coat, simmering for 1 minute so the sauce clings to the rolls and warms them through. Spoon sauce over them to glaze evenly. If you used toothpicks, remove them now.
Finishing & Garnish
- 9
Serve
Transfer negimaki to a serving platter. Slice each roll on the bias into 1–1.5 inch pieces if desired, or serve whole. Spoon any remaining teriyaki sauce over the pieces.
- 10
Garnish
Sprinkle toasted sesame seeds over the negimaki and add pickled ginger at the side. Serve immediately while hot.