Glazed Beef Rolls

Name: Glazed Beef Rolls (Négi Maki )
Yield: Makes 16 bite-size pieces.
Cuisine: Japan
Ingredients: ¼–½ pound lean beef, sliced paper thin; ¼–½ pound lean beef, sliced paper thin; 2 tablespoons soy sauce; 1½ tablespoons sugar; 8–10 scallion(s); 1 tablespoon vegetable oil; 1 tablespoon saké (rice wine); 1 tablespoon dashi (Basic Soup Stock) or water; 1 tablespoon dashi (Basic Soup Stock) or water; 1 teaspoon sesame seeds

Négi Maki

Preparation info

Makes
16
bite-size pieces.

Difficulty
Medium

Appears in

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

About

Scallions wrapped in thin sliced beef are braised in a sweetened soy sauce, then garnished with crushed sesame seeds to make a perfectly wonderful hors d’oeuvre. Serve these rolls hot or at room temperature.

Ingredients

¼–½ pound lean beef, sliced paper thin
8–10 scallion(s)
1 tablespoon

Asia
Japan
Starter

Method

Cut the beef into 8 slices, each approximately 6 inches long and 2 inches wide. Trim the scallions of their roots