Ingredients
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1/4
-
1
-
1
-
24
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1 1/4
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-
-
-
-
-
-
-
-
-
Directions
Negima – Beef Scallion Rolls, The most difficult part of making Negima is said to be slicing the meat thin enough to wrap around the scallions Worth asking a butcher for ultra-thin cut sirloin maybe freezing the meat a bit first would make it easier to slice at home Possibly easier is using pork, chicken, or veal sold as thin cutlets With a little pounding they’re thin enough From Bittman’s Best Recipes in the World , Wonderful! These were so easy to put together and were so unusual! I grilled them on a stovetop cast iron grill pan – just right! Thank you for posting a keeper of a recipe! Made for Culinary Quest 2015 by a Toasted Tourist , Made these tonight for dinner Quite tasty, and very easy to make (These are made using the same technique as my Rouladen) used the Soy sauce/ mirin/ rice vinegar mixture on all of the scallion greens, but then brushed half of them with Soy Sauce, and Teriyaki sauce on the rest Both were good used a thin cut round steak and pounded the heck out of it (just like I normally do) They took about 6 minutes to get done on the grill I will try and get the pic posted Made for CQ 2015 Family Picks for LBOB’s
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Steps
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1
Done
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Start a Charcoal or Wood Fire or Preheat a Gas Grill or Broiler; the Fire Should Be Quite Hot. |
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2
Done
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Mix Together the First 3 Ingredients, Then Soak the Scallions or Chives in the This Mixture While You Prepare the Meat. |
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3
Done
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Place the Meat Between 2 Layers of Wax Paper or Plastic Wrap and Pound It Gently With a Mallet, the Bottom of a Cast-Iron Pan, or Rolling Pin Until It Is About 1/8 Inch Thick. Brush One Side of Each Piece of Meat With a Little Soy Sauce. |
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4
Done
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Remove the Scallions or Chives from Their Soaking Liquid and Cut Them Into Lengths About the Same Width as the Meat. Place a Small Bundle of Them at One of the Narrow Ends of Each Slice, on the Soy-Brushed Side. Roll the Long Way, Securing the Roll With a Toothpick or Two. (you Can Prepare the Rolls in Advance Up to This Point; Cover and Refrigerate For Up to 2 Hours Before Proceeding.) Brush the Exterior of the Roll With a Little of the Soaking Liquid. |
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5
Done
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Grill or Broil Until Brown on All Sides, a Total of About 6 Minutes For Chicken, 4 to 5 Minutes For Pork or Veal, 4 Minutes or Less For Beef. |
