Imagine tender beef rolls bursting with the vibrant, fresh flavor of scallions, glazed with a mouthwatering soy-sake marinade that will transport your taste buds straight to the heart of Japan. Gyuniku no Negimaki isn't just a recipe - it's a culinary adventure that transforms simple ingredients into an elegant, restaurant-worthy dish you can create right in your own kitchen. Get ready to impress your family and friends with this stunning Japanese classic that's surprisingly easy to make and impossible to resist!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Japanese
Serves: 4 servings
Ingredients
- 1 pound thinly sliced beef
- 1 bunch scallions
- 1/4 cup soy sauce
- 1 tablespoon sake
- 1 tablespoon sugar
- Oil for cooking
Instructions
- Prepare the ingredients by washing and trimming the scallions. Cut them into 4-inch long pieces that will fit inside the beef rolls.
- If the beef slices are not already thin enough, use a meat mallet to pound them to approximately 1/8 inch thickness. This ensures even cooking and tenderness.
- Create a marinade by combining soy sauce, sake, and sugar in a small bowl. Whisk until the sugar completely dissolves.
- Lay out each beef slice flat and place 2-3 scallion pieces across one end of the slice, perpendicular to the meat's length.
- Carefully roll the beef tightly around the scallions, ensuring the scallions are completely enclosed. Secure each roll with toothpicks or kitchen twine to prevent unraveling.
- Brush the rolls with the prepared marinade, coating them evenly on all sides.
- Heat a skillet or grill pan over medium-high heat and lightly oil the surface to prevent sticking.
- Place the beef rolls in the hot pan and cook for 3-4 minutes per side, turning to ensure even browning and cooking.
- Brush with additional marinade while cooking to enhance flavor and create a glossy finish.
- Remove from heat when beef is cooked to desired doneness and scallions are tender.
- Let the rolls rest for 2-3 minutes, then remove toothpicks or twine before slicing.
- Slice each roll diagonally into bite-sized pieces and serve hot, optionally garnished with additional sliced scallions.
Tips
- Meat Selection Matters: Choose very thinly sliced beef, preferably from the sirloin or ribeye, to ensure maximum tenderness and easy rolling.
- Uniform Rolling Technique: Use a consistent rolling method to create even-sized rolls that cook uniformly and look professionally prepared.
- Marinade Magic: Let the rolls sit in the marinade for 10-15 minutes before cooking to enhance flavor penetration.
- High Heat is Key: Ensure your pan is hot before adding the rolls to achieve a beautiful caramelized exterior while keeping the inside juicy.
- Don't Overcook: Beef rolls are best served medium-rare to medium. Overcooking can make the meat tough and dry.
- Toothpick Trick: Soak wooden toothpicks in water before using to prevent them from burning during cooking.
- Garnish Generously: Fresh chopped scallions or sesame seeds can add an extra layer of flavor and visual appeal to your finished dish.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 5g
Protein: 25g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 75mg
