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?