Grilling: Negimaki

Name: Grilling: Negimaki
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 4 servings Type of fire: direct; 454 grams flank steak, roughly 6 to 7 inches square; 4 servings Grill heat: high; 1 Tbsp kosher salt, divided; 59 milliliters mirin; 59 milliliters sake; 12 smalls scallions, trimmed to 6-inches in length; 3 Tbsps soy sauce; 1 Tbsp sugar; 1 Tbsp vegetable oil; 2 liters water

Grilling: Negimaki might be just the main course you are searching for. This gluten free recipe serves 4. One portion of this dish contains about 33g of protein, 17g of fat, and a total of 353 calories. A mixture of type of fire: direct, sugar, sake, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

Bring 2 quarts of water to a boil in a medium pot over medium-high heat.

Ingredients you will need

Water

Equipment you will use

Pot

Add 1/2 tablespoon of salt, then blanch scallions until just softened, about 45 seconds.

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Green Onions

Salt

Remove scallions to a bowl of ice water.

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Water

Green Onions

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Bowl

Transfer scallions to paper towels to drain and pat dry.

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Green Onions

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Paper Towels

Cut flank steak with the grain, holding a large knife at a 30-degree angle to 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.

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Flank Steak

Grains

Wrap

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Cutting Board

Plastic Wrap

Knife

Arrange 3 beef slices side by side, overlapping slices slightly to form a 6-inch square.

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Beef

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 remaining meat and scallions.

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Green Onions

Grains

Meat

Roll

Salt

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Kitchen Twine

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.

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Soy Sauce

Marinade

Mirin

Roll

Sugar

Sake

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Grill

Bowl

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 entire surface of coal grate. Set cooking grate in place, cover gill 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.

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Marinade

Spread

Roll

Cooking Oil

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Grill

Transfer to a cutting board and let rest for 5 minutes.

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Cutting Board

While the meat is resting, pour reserved marinade into a small pot. Bring to a boil over medium heat and cook until slightly thickened, 3 to 5 minutes.

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Marinade

Meat

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Pot

Cut off and discard twine from negimaki rolls.

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Roll

Equipment you will use

Kitchen Twine

Cut eat roll into 6 1-inch slices. Arrange rolls on a plate and drizzle with sauce.

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