Japanese Beef and Scallion Rolls
Recipe GLPR42c355c6cd6414
Tender slices of flank steak pounded thin and wrapped around blanched scallions, then marinated in a savory-sweet sake and mirin glaze and pan-seared until golden. Each roll is sliced crosswise to reveal the beautiful layers, creating an elegant yet simple Japanese-inspired main course with rich umami flavors.
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Ingredients
12 small scallions, trimmed to 6-inch lengths
1 pound flank steak, cut into 12 thin slices
1/4 cup sake
1/4 cup mirin
3 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon vegetable oil
salt to taste
water for blanching
Directions
Bring a pot of salted water to a boil. Add the scallions and blanch for 45 seconds, then transfer them with a slotted spoon to an ice bath to stop the cooking process. Once cooled, transfer to paper towels and pat dry.
Place the flank steak on a cutting board. Holding a sharp knife at a 30-degree angle to the board, slice the steak with the grain into 12 thin slices, each about 1/8 inch thick and 1½ to 2 inches wide.
Arrange the beef slices between two lightly oiled sheets of parchment paper. Using a meat pounder, pound each slice until very thin, about 1/16 inch thick.
On a clean piece of plastic wrap, arrange 3 pounded beef slices in a row, slightly overlapping them to form a rough 6-inch square with the short ends closest to you. Lightly sprinkle with a pinch of salt.
Lay 3 blanched scallions across the beef at the end nearest to you, positioning them so some of the white parts extend to both ends. Tightly roll the beef around the scallions using the plastic wrap to help guide the roll, creating a tight cylinder. Tie the roll firmly with kitchen string at both ends and at the point where the meat slices overlap. Repeat to make 3 more rolls.
In a small bowl, whisk together the sake, mirin, soy sauce, and sugar until the sugar is completely dissolved.
Place the rolls in a small baking dish and pour the marinade over them. Turn the rolls to coat all sides. Cover loosely with plastic wrap and marinate for 15 minutes, turning occasionally.
Heat a heavy skillet over moderately high heat until very hot, about 1 to 2 minutes. While it heats, remove the rolls from the marinade, allowing excess to drip off, and pat them dry. Reserve the marinade.
Add the vegetable oil to the hot skillet and swirl to coat the bottom. Place the rolls in the skillet and cook, turning with tongs frequently, until all sides are well browned, 4 to 5 minutes total, to reach medium-rare (internal temperature 145F for whole beef cuts). Transfer the rolls to a cutting board.
Pour the reserved marinade into the skillet and bring to a boil over moderately high heat. Simmer for 1 to 2 minutes until the sauce becomes slightly syrupy, then remove from heat.
Remove and discard the kitchen string from each roll. Cut each roll crosswise into 6 slices, creating beautiful pinwheels with the beef and scallion layers visible.
Pour the sauce into a shallow serving dish. Arrange the sliced negimaki rolls in the sauce and serve immediately.
