NEGIMAYAKI Japanese Rolled Beef with Scallions

Discussion in 'Recipes' started by capecodder, May 9, 2006.

  1. capecodder

    capecodder

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    I've gione through a google search up to 10 pags deep with various spellings, but have not found a recipe for NEGIMAYAKI - Japanese rolled beef with scallions.

    Usually I can duplicate almost any restaurant dish with a couple of tries, but this relatively simple dish has me baffled. I can't seem to find the correct cut of beef. I had assumed horizontally sliced flank or skirt but the texture is still off.

    I have tried simple broiling and a combination of a brief braise followed by broiling and vice versa - yet neither seems right.

    The glaze varies from restaurant to restaurant and I can approximate the terriyaki sauce I prefer.

    Any recipes? Ideas?
     
  2. brreynolds

    brreynolds

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    spelling it "negimaki." I was able to turn up a number of recipes using that in Google to test it.
     
  3. tigerwoman

    tigerwoman

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    Have never made it, but milling through the asian supermarkets - particularly the Korean ones, you see packages of raw ultra thinly sliced meat frozen (probably sliced when frozen) Seems like these would work for the application you want - I think flank or skirt steak would be too tough.
     
  4. capecodder

    capecodder

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    I should have said that I also searched on "negimaki." I have gone thru gooogle 12 pages and I don't think any of themn are right on.
     
  5. panini

    panini

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    I agree with Tiger. I would try top round,tri tip ,partially frozen and sliced with an electric knife or slicer. Try small amount, if it doesn't work there is always Bragiole;)
     
  6. dlee

    dlee

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    Negi Maki

    Try a frozen beef shoulder or butt. Slice it thin on the slicer (while frozen) (kinda like carpaccio)and lay it on plastic in a rectangular shape till there is no holes showing. When you are finished slicing the beef should be thawed. Place in aprox 6 bunches of cleaned green onions. Using a sushi mat fold it into a roll and tie it with a blanched green onion. Make a stock and poach the beef rool till done aprox 6-8 minutes and serve with teryaki sauce.


    Enjoy