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How would you rate Japanese Beef and Scallion Rolls?
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Reviews (15)
Back to TopTriangleI love getting Negimaki at Japanese restaurants, & this was the perfect recipe to make my beloved treat at home. I used a flank steak and carefully sliced it with the grain (important!) & followed the directions to a T with the exception of the sake...since I didnt have any i used soy sauce instead and it worked just fine. we had some sauce leftover, but the sauce was really the most delicious part! i do agree that blanching the scallions was an extra step that was probably unneccessary, as they would wilt when they go in the frying pan. once cut, they cooled very quickly, i like the suggestion of hitting them under the broiler for a minute or maybe sticking the cut pieces back in the frying pan for a bit? delicious!
egem
Philadelphia, PA
9/17/2012
This was good, but I streamlined the recipe a lot. I skipped blanching the scallions and used braciole meat instead of flank steak, which made it much easier to form the rolls with one piece of meat. I felt the rolls were a little bland having only marinated for 15 minutes, so next time I will marinate my meat for a longer amount of time before I form the rolls, and will make extra sauce to drizzle on them.
Cookingcutie11
Westchester, NY
5/26/2010
Minneapolis - The prosciutto used by Greenwich was a replacement of the ham mentioned by Manhattan as a sarcastic example of his/her mention of people who make significant changes to a recipe on the site and still rate the recipe highly.I haven't made this yet, but it looks good enough on screen to make my mouth water, so I'm putting it on next week's menu! :-)
tiggrdee
Texas
3/9/2010
Wow...very good. I browned them thoughfirst on top of the stove, then placethem under the broiler to crisp them upa bit.Not sure about the Ham and Prosciuttovariations as it changes the wholething, however can appreciate thecreativity!
Anonymous
Hartford, CT
1/12/2009
I really had tolaugh at the peoplewho changed therecipe to ham andstill rated therecipe. Having livedmany years in Japan,I was thrilled tofind this recipe. Ididn't use flanksteak but I did usevery thinly slicedbeef. Instead offrying it I grilledit as it would bedone in Japan.Yummy.
motzof4
7/26/2008
Haven't tried this yet - but question - where does the prosciutto or ham come in that everybody's talking about?????
Anonymous
Minneapolis
1/27/2008
GREAT traditional Japanese family dinner recipe! My mom would add cheese with scallion, and serve with ground sesame+tsuyu dressing
Anonymous
LA, CA
10/22/2007
Amazing!!!!!!! I tried the recipe following the suggestion of the cook from new york, I used proshutto rather than sliced ham (I thought it would give it an extra edge, and wasn't I right!!!) and I used both asparagus and scallions. I served it with potato salad and chips.If you cook proshutto you have always to add some lemon zest (this is a trick I've learned from Mario Batali) and - believe me - everybody raved about it for the whole weekend.
vinpao
greenwich CT
5/10/2007
How does one get (12) 1 1/2"-2" strips from a 6" square peice of meat?
Anonymous
Michigan
4/3/2007
I made this for brunch the day after my last comments. I will definately make it again. I will also use the recipe for inspiration in other dishes.
Anonymous
Victoria, B.C.
6/2/2006
This recipe is very interesting so it is going to be my tomarrow's lunch but I'm writing this to say hellow to Dworlaw from Manhatan who sems to be a man after my own heart. I have never had a disappointment with a recipe, all one has to do is to "visualize" or "testiulize?" the resalts. Will follow with another comment after tring.
Anonymous
Victoia, BC.
5/25/2006
I love the notes where writer does not follow the recipe but junks it up and loves it. For example, something like this: My family loved the beef negamaki which I changed slightly by using sliced ham instead of the beef, asparagus instead of the scallions, and ketchup for a marinade. The result: applause from the kids and wife.
Dworlaw
Manhattan, NY
9/27/2005
Made it with buffalo, was great.
billcreitz
Cambridge, NY
11/23/2004
This dish was easy, quick and delicious. My husband and older daughter are not huge fans of onion, but blanching them really seemed to make them soft and mild. The only change I made was to double the marinade/sauce recipie. I served this with tempura vegetalbes and steamed rice and the sauce went very well with all of it. We will definately be making this again.
Anonymous
Glendale, CA
10/13/2004
I think this would be a hit at a backyard barbecue for those who want something besides the usual burgers and steak. I made some shortcuts and the results were more than likely just as tasty. I used flap meat, a cut that is already quite thin (for carne asada) and pounded out each three pieces into 10 inch by 4 inch rectangles. I didn't really see the point of blanching the green onions, so I skipped that. Followed the remaining recipe except for the marinade. I used a good-quality marinade from San-J which contains sake. The negimaki was delicious and an attractive compliment to a menu of miso soup, cold cucumber salad, vegetable tempura, shrimp gyoza, plenty of steamed rice and cool, crisp Viognier. I find myself eating more and more Japanese-inspired dishes. They tend to be deeply satisfying without the residual bloat :-}
Anonymous
Los Angeles,
5/23/2004
TagsSakeAlcoholBeveragesJapaneseEast AsianAsianScallionOnionRoot VegetableVegetableSteakBeefMeatMainStarterDinnerDairy FreeNut Free5 Ingredients or FewerEasyWeeknight MealsSearGourmet
