Traditionally made with bluefin tuna, this Japanese dish was reborn in the 60's and reinvented in Manhattan using a much more appealing protein to the American palate - beef.
So what is beef negimaki? Beef negimaki is a roll of thinly sliced beef with scallions inside, coated with teriyaki sauce.
Trivia: Negimaki literally means: Negi - Scallion & maki - Roll. Thus, anything you roll with scallions makes it a negimaki.
In this recipe I used thinly slice prime grade ribeye, you can easily find these in Asian groceries pre-cut and packaged for "hot pot" otherwise you may use flank steak and use a mallet to flatten tenderized it.
Ingredients: Maki
1 lb. Thinly sliced Ribeye
10 stalks Scallions or Spring Onions
12 pcs. Blanched Baby Carrots (cut lengthwise)
Ingredients: Whiskey Teriyaki Sauce
2 oz. Very Old Barton Bourbon (or your whiskey or choice)
2 tbsp. Dark Sesame Oil
1/4 cup Dark Brown Sugar
4 cloves Garlic (Minced)
2 tbsp. Ginger (Minced)
1/2 cup Soy Sauce
2 tbsp. Oyster Sauce
Thickener 1/2 Tbsp. Cornstarch dissolved in 1/8 cup of water
Instructions: Maki
Using a sushi bamboo mat, spread the beef overlapping eachother on the edges to cover the surface of the mat.
Arrange the scallions and blanched carrots in a linear form on the beef.
Roll tightly to form a log & set aside.
Instructions: Whiskey Teriyaki Sauce
Combine all ingredients in a sauce pan and simmer on low for about 10 minutes or until sauce thickens.
Run thru a Chinoise strainer and set aside.
Instructions:
Carefully sear the beef roll medium rare (you may use toothpicks to secure) and drizzle with the whiskey teriyaki sauce to sizzle
Rest and cut into roll sizes, serve hot
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