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Kale-and-Scallion Negimaki

Kale-and-Scallion Negimaki
You can never have too many hor d'oeuvre recipes, so give Kale-and-Scallion Negimaki a try. This recipe makes 35 servings with 206 calories, 6g of protein, and 19g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. If you have kale, sesame seeds, miso, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. It is a good option if you're following a gluten free and dairy free diet.

Instructions

1
In a small bowl, whisk together the tamari, mirin, red miso, sugar and sesame oil.
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2
Spread 1 teaspoon of the mixture on each side of the beef slices. Refrigerate for 1 hour. Reserve the remaining marinade.
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BeefBeef
3
In a saucepan of salted boiling water, cook the kale until bright green, 2 minutes.
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KaleKale
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4
Drain and lightly squeeze out the excess water.
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5
On a work surface, lay out a slice of beef with a long side facing you.
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BeefBeef
6
Place 1 scallion slice across the lower edge. Top with one-eighth of the kale; some of the kale should extend beyond the short sides of the meat.
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KaleKale
MeatMeat
7
Roll the meat up over the filling very tightly. Secure the roll with 2 toothpicks. Repeat with the remaining meat, scallions and kale.
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8
Light a grill or preheat a grill pan.
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9
Brush the rolls with oil. Oil the grill grate. Grill the rolls over high heat until charred, 2 minutes.
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10
Brush the rolls with some marinade and grill for a few seconds more, until glazed.
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11
Transfer the rolls to a work surface. Discard the toothpicks.
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12
Cut the negimaki into 1-inch lengths.
13
Transfer to a platter, cut sides up, and drizzle with the remaining marinade.
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14
Sprinkle with sesame seeds and serve.
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Sesame SeedsSesame Seeds
DifficultyExpert
Ready In1 h, 30 m.
Servings35
Health Score8
Dairy FreeGluten Free
DietsGluten FreeDairy Free
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