Japanese Beef and Scallion Rolls

Name: Japanese Beef and Scallion Rolls
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Japanese, Asian
Ingredients: 454 grams flank steak (roughly 6 to 7 inches square); 59 milliliters mirin* (Japanese sweet rice wine); 59 milliliters sake (Japanese rice wine); 12 smalls scallions, trimmed to 6-inch lengths; 3 Tbsps soy sauce; 1 Tbsp sugar; 1 Tbsp vegetable oil

Japanese Beef and Scallion Rolls might be just the Japanese recipe you are searching for. This recipe serves 4. This recipe covers 18% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and dairy free recipe has 259 calories, 26g of protein, and 9g of fat per serving. A mixture of scallions, vegetable oil, soy sauce, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

Blanch scallions in a pot ofboiling salted water45 seconds, then transfer with a slotted spoon to a bowl of ice and cold water to stop cooking.

Ingredients you will need

Green Onions

Water

Ice

Equipment you will use

Slotted Spoon

Bowl

Pot

Transfer scallions to paper towels to drain and pat dry.

Ingredients you will need

Green Onions

Equipment you will use

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 (1 1/2 to 2 inches wide). Arrange slices 1 inch apart on a very lightly oiled sheet of parchment paper or plastic wrap, then cover with another very lightly oiled sheet of parchment or plastic wrap (oiled side down) and pound slices with flat side of meat pounder until about 1/16 inch thick.

Ingredients you will need

Flank Steak

Grains

Meat

Wrap

Equipment you will use

Baking Paper

Cutting Board

Meat Tenderizer

Plastic Wrap

Knife

Arrange 3 beef slices side by side on a fresh sheet of plastic wrap, overlapping slices slightly to form a 6-inch square with short ends of slices nearest you.

Ingredients you will need

Beef

Wrap

Equipment you will use

Plastic Wrap

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. Tie log with kitchen string at ends and where meat slices overlap. Make 3 more negimaki rolls in same manner.

Ingredients you will need

Green Onions

Roll

Meat

Salt

Wrap

Equipment you will use

Kitchen Twine

Plastic Wrap

Stir together sake, mirin, soy sauce, and sugar in a small bowl until sugar is dissolved.

Ingredients you will need

Soy Sauce

Mirin

Sugar

Sake

Equipment you will use

Bowl

Put rolls in a small baking dish and pour marinade over them, turning to coat. Marinate, loosely covered with plastic wrap, turning occasionally, 15 minutes.

Ingredients you will need

Marinade

Roll

Wrap

Equipment you will use

Plastic Wrap

Baking Pan

Heat a 10-inch heavy skillet over moderately high heat until hot, 1 to 2 minutes. While skillet is heating, lift rolls out of marinade, letting excess drip off, and pat dry. (Save marinade.)

Ingredients you will need

Marinade

Roll

Equipment you will use

Frying Pan

Add oil to skillet, swirling to coat bottom, then cook rolls, turning with tongs, until well browned on all sides, 4 to 5 minutes total for medium-rare.

Ingredients you will need

Roll

Cooking Oil