Best 7 Japanese Beef And Scallion Rolls Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Japanese Beef and Scallion Rolls: A Succulent Fusion of Flavors**

Tantalize your taste buds with Japanese beef and scallion rolls, a harmonious blend of tender beef, aromatic scallions, and a medley of savory seasonings, all enveloped in a crispy golden wrapper. This delectable dish, known as "gyu negi maki" in Japanese, seamlessly merges the essence of Japanese and Western culinary traditions. Experience a symphony of flavors as the succulent beef, infused with umami-rich Japanese seasonings, pairs perfectly with the refreshing bite of scallions. These delightful rolls are a feast for the senses, offering a satisfying crunch with every bite. Whether served as an appetizer, main course, or party snack, Japanese beef and scallion rolls promise to leave a lasting impression on your palate. Additionally, this article presents two delectable variations to satisfy diverse preferences: a classic version featuring a combination of ground beef and pork, and a healthier alternative utilizing ground turkey. Embark on a culinary journey as we delve into the secrets of creating these irresistible rolls.

Here are our top 7 tried and tested recipes!

BEEF NEGIMAKI



Beef Negimaki image

Beef Negimaki is a Japanese dish of rolled steak with scallions on the inside. It's a delicious and easy recipe that is served as an appetizer or a main dish.

Provided by Jillian

Categories     Appetizer     Main Dish

Time 1h20m

Number Of Ingredients 9

1 ½ pounds flank steak
1 bunch scallions (trimmed and cut in half)
½ cup soy sauce
⅓ cup Mizkan Mirin
1/4 cup granulated sugar
1 Tablespoon grated ginger
1 Tablespoon vegetable or canola oil
2 cups of cooked white rice
Sesame seeds (optional)

Steps:

  • Unwrap the steak, trim it, pat it dry with paper towels, and then place it on a plate. Put the steak in the freezer for 30 minutes.
  • After 30 minutes, thinly slice the steak against the grain on an angle into pieces 1 ½ to 2 inches wide and ½ to 1 inch in thickness.
  • Place three pieces of meat on a piece of parchment or plastic wrap. Top with another piece of parchment or plastic wrap.
  • Pound the meat so that it is about 3/16-inch in thickness. Repeat with the remaining pieces of meat.
  • Layer 3 pieces of meat on a cutting board to create a 7 to 8-inch square.
  • Lay 3 scallions, with the white parts facing out, on the meat.
  • Starting with the bottom edge, roll the meat and scallions into a tight cylinder. Secure the roll with three toothpicks. Repeat with the remaining beef and scallions.
  • In a small bowl, whisk together soy sauce, mirin, sugar, and ginger.
  • Place the rolls in a baking dish and pour the marinade over the meat rolls. Turn the rolls to coat in the marinade. Let them sit in the marinade at room temperature for 15 minutes.
  • Add oil to a large skillet and heat over medium-high heat. Remove the rolls from the marinade and place them into the hot skillet (set the marinade aside, you'll need it later).
  • For medium-rare Negimaki, cook for 5-6 minutes, turning occasionally. For Medium cook for 6-7 minutes, and medium-well for 7-8 minutes.
  • Remove the rolls from the pan and tent with foil on a cutting board.
  • Add remaining marinade to the hot pan and cook until it has reduced and is syrupy, about 2 minutes (the sauce will thicken as it cools).
  • Remove the toothpicks from the rolls and slice each roll into 4-5 pieces. Arrange the sliced rolls on a plate and serve with sauce, rice, and a sprinkling of sesame seeds (optional).

Nutrition Facts : ServingSize 5 pieces, Calories 461 kcal, Carbohydrate 44 g, Protein 42 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 102 mg, Sodium 1862 mg, Fiber 1 g, Sugar 17 g

BEEF NEGIMAKI



Beef Negimaki image

Sweet, tender, and juicy beef negimaki! Thinly pounded skirt steak or flank steak is rolled up with blanched scallions, then pan seared or grilled with our 3 ingredient homemade teriyaki sauce. The beef is crispy on the outside and medium-rare at the center. Serve with extra teriyaki sauce and sesame seeds for an easy, Japanese-inspired dinner! GF, DF

Provided by Ari Laing

Categories     Dinner

Time 55m

Number Of Ingredients 7

1 ⅓ lb skirt steak (flank steak, or other tender cut of beef)
1 bunch of scallions
Kosher salt
¼ cup rice flour
2 Tbsp grapeseed oil (or other light, neutral oil, such as avocado, canola, or vegetable oil)
2 tsp sesame seeds
½ cup teriyaki sauce ( )

Steps:

  • Blanch the scallions. Trim the ends off each scallion, then cut into pieces about 3" long. Bring a medium saucepan of water to a boil, then add 1 tsp Kosher salt. Add the scallions and cook for 30-45 seconds, or until just beginning to wilt. Submerge the scallions in an ice bath, then drain and transfer to a paper towel lined plate.
  • Prepare the steak. Place steak in a freezer for 20 minutes to make it easier to slice. When ready, trim off excess fat (it's okay to leave some on, just remove large pieces!), then slice with the grain into pieces that are about ½" thick.
  • Pound the steak. Place three pieces of sliced beef on a piece of plastic wrap or parchment paper, leaving a few inches in between each. Top with another piece of plastic wrap or parchment, then use a meat mallet to pound into ⅛" thick slices. Set aside, then repeat with remaining steak.
  • Assemble the maki rolls. Working on a cutting board, overlap three pieces of steak to form a rectangle. Season very lightly with Kosher salt, then place 3-4 pieces of blanched scallion along the short end. Roll the steak, then secure with either kitchen twine or toothpicks. Repeat with remaining steak and scallions.
  • Coat with rice flour, optional. Place ¼ cup rice (or all-purpose) flour in a medium bowl. Toss each maki roll very lightly with rice flour, dusting off any excess.
  • Cook the negimaki. Heat a large cast iron or heavy bottom skillet over medium-high heat. Add 2 Tbsp grapeseed oil (or other light oil). When hot, add negimaki beef rolls and cook for 2-3 minutes per side, about 8-9 minutes total, until seared and crispy on the outside, but medium-rare at the center. Right as you turn the beef for the last time, pour in all of the teriyaki sauce. It will bubble, then simmer and thicken further.
  • Slice, then serve. Allow the meat to rest for 5-10 minutes, then remove kitchen twine and slice into 1" thick pieces. Serve immediately with sesame seeds and extra sauce drizzled on top.

Nutrition Facts : Calories 368 kcal, Carbohydrate 14 g, Protein 36 g, Fat 19 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 95 mg, Sodium 1484 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 12 g, ServingSize 1 serving

GLAZED BEEF-AND-SCALLION ROLLS



Glazed Beef-and-Scallion Rolls image

Provided by Jane Sigal

Categories     dinner, easy, quick, weekday, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

1/2 cup soy sauce
1/4 cup orange marmalade
2 tablespoons light brown sugar
2 tablespoons grated garlic
2 tablespoons Asian sesame oil
1 1/2 tablespoons white sesame seeds
1/2 tablespoon black pepper
1/2 tablespoon cayenne pepper
24 thin scallions, tops and bottoms trimmed
24 thin asparagus spears, bottoms trimmed
1 pound shaved beefsteak
Canola oil

Steps:

  • In a large shallow baking dish, whisk the soy sauce with the marmalade, brown sugar, garlic, sesame oil, sesame seeds, pepper and cayenne powder.
  • Bring a large skillet of water to a boil. Add the scallions and cook until bright green, about 30 seconds. Transfer to a plate and pat dry. Add the asparagus and cook until bright green, about 1 minute; transfer to plate and pat dry.
  • Lay a slice of beef on a work surface. Arrange a scallion and an asparagus spear crosswise at a short end and roll up. Add to soy sauce glaze and turn to coat. Repeat with remaining beef rolls.
  • Brush a grill pan with canola oil and heat over high heat until smoking. Working in batches, cook beef rolls until nicely charred all over, about 15 seconds per side. Transfer to a platter or plates.

Nutrition Facts : @context http, Calories 477, UnsaturatedFat 19 grams, Carbohydrate 26 grams, Fat 30 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 9 grams, Sodium 1812 milligrams, Sugar 18 grams, TransFat 1 gram

MARVEL'S BEEF AND SCALLION ROLLS (NEGIMAKI)



Marvel's Beef and Scallion Rolls (Negimaki) image

Fantastic appetizer (or main) for beef eaters, these negimaki beef rolls are elegant and easy. Great with a shot of sake or cold beer. Prepare in advance and cook them up when your guests arrive. You'll make this more than once!

Provided by Marvel's Kitchen

Categories     Appetizers and Snacks     Meat and Poultry     Beef

Time 25m

Yield 8

Number Of Ingredients 8

½ pound flank steak, very thinly sliced into 8 pieces
1 bunch scallions, halved lengthwise and crosswise
2 tablespoons butter
4 tablespoons soy sauce
2 tablespoons white sugar
2 tablespoons sake
2 tablespoons prepared dashi stock
2 tablespoons mirin

Steps:

  • Place 2 or 3 scallion pieces across a slice of beef and roll up tightly.
  • Heat butter in a skillet over medium heat. Add beef rolls, seam-side down, and cook for 1 minute. Roll and cook to brown on all sides, about 5 minutes more.
  • Add soy sauce, sugar, sake, and dashi to the skillet and cook, rolling beef to coat, 2 to 3 minutes. Transfer beef to a plate and increase heat to reduce liquid, 3 to 5 minutes. Add mirin and return beef rolls to the skillet, rolling until well coated and heated through. Slice rolls in half to serve.

Nutrition Facts : Calories 111.6 calories, Carbohydrate 7.2 g, Cholesterol 19.3 mg, Fat 5.3 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 2.8 g, Sodium 496.9 mg, Sugar 5.3 g

NEGIMAKI



Negimaki image

Negimaki is a popular Japanese dish of thinly sliced beef that is wrapped around scallions, then grilled or sautéed and served with a teriyaki-style sauce that doubles as a marinade. (Negi means "scallion" and maki means "roll.") It's quick and easy to make--aside from pounding and rolling the beef--and you can form the rolls up to twelve hours ahead of time and refrigerate them, covered, until you're ready to finish the recipe. Serve as an appetizer or a main course with steamed rice and a green vegetable or salad.

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 4 main-dish servings (6 to 8 appetizer servings)

Number Of Ingredients 8

1/3 cup soy sauce
1/4 cup mirin
1/4 cup sake
2 tablespoons sugar
1 pound flank steak, cut in half against the grain
8 scallions, about 1 inch trimmed from the root ends (see Cook's Note)
1 tablespoon vegetable or canola oil
Toasted sesame seeds, optional

Steps:

  • Stir together the soy sauce, mirin, sake and sugar in a pie dish or similar shallow container until the sugar is almost dissolved. Set the marinade aside.
  • Cut the beef with the grain into 24 slices, each about 1/2 inch thick. Working in batches, arrange a few slices cut-side up on a piece of plastic wrap, leaving a few inches between each slice. Cover with another piece of plastic wrap and pound with a meat mallet until the slices are 1/8 inch thick or a little less.
  • Lay 3 slices on a work surface parallel to you with the long sides slightly overlapping (by about 1/4 inch). Cut 3 pieces of scallion the same width as the beef and place them across the meat at the end closest to you. Tightly roll the meat around the scallions, starting at the end closest to you. Secure the roll with 2 toothpicks--1 placed horizontally along each of the 2 "seams." Repeat with the remaining beef and scallions. You will end up with 8 rolls.
  • Place the rolls in the marinade, turn to coat and marinate, turning once halfway through, for about 15 minutes. Transfer to a plate, letting any excess marinade drain off, and pat dry (reserve the marinade).
  • Heat the oil in a large skillet over medium-high heat. Add the rolls and brown on 4 sides, 3 or 4 minutes total (the middle should still be rare). When you flip the rolls the last time, reduce the heat to medium, add the reserved marinade and simmer, turning the rolls a few times, until the sauce thickens, about 2 minutes. (The meat should still be pink in the middle at this point. If you prefer your meat more well done, simmer it a little longer; just be careful not to reduce the sauce too much. If that happens, thin it with a little water.)
  • Transfer the rolls to a cutting board and, when cool enough to handle, remove the toothpicks. Using a very sharp knife, cut the rolls crosswise into pieces about 1 inch wide and serve upright on plates. Drizzle with the sauce and sprinkle with sesame seeds, if using.

NEGIMA (JAPANESE BEEF SCALLION ROLLS)



Negima (Japanese Beef Scallion Rolls) image

An elegant-looking appetizer that requires minimal effort. Posted by request, from Mark Bittman's "The Minimalist Cooks at Home"

Provided by skat5762

Categories     Chicken

Time 16m

Yield 4 serving(s)

Number Of Ingredients 3

1 1/4 lbs veal or 1 1/4 lbs pork, cutin 8 thin slices each about 3 inches wide and 5 to 6 inches long
1/4 cup soy sauce
2 dozen green parts from scallions

Steps:

  • Preheat a grill or broiler; fire should be quite hot.
  • Place the meat between two layers of wax paper or plastic wrap and pound it gently so that it is about 1/8-inch thick.
  • Brush one side of each piece of meat with a little soy sauce.
  • Cut the scallions into length about the same width as the meat and place a small bundle of them at one of the narrow ends of each slice.
  • 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 more sauce.
  • Grill until brown on all sides, a total of about 6 minutes for chicken, 4-5 minutes for pork or veal, 4 minutes or less for beef.
  • Optional fillers: Scallions work very well; so do chives.
  • You could also use small amounts of lightly cooked, chopped spinach or chard; cooked, chopped shiitake (or other) mushrooms; julienned and lightly cooked carrots; parboiled asparagus spears.
  • As alternatives to soy sauce, you can use asian fish sauce (nam pla or nuoc mam), chinese hoisin sauce, or premade teriyaki sauce.

Nutrition Facts : Calories 995.8, Fat 100.8, SaturatedFat 41.8, Cholesterol 140.5, Sodium 1056.8, Carbohydrate 7.6, Fiber 2.5, Sugar 2.4, Protein 15.2

NEGIMAKI - JAPANESE BEEF AND SCALLION ROLLS



Negimaki - Japanese Beef and Scallion Rolls image

Make and share this Negimaki - Japanese Beef and Scallion Rolls recipe from Food.com.

Provided by dicentra

Categories     Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

12 small scallions, trimmed to 6-inch lengths
1 lb flank steak (roughly 6 to 7 inches square)
1/4 cup sake
1/4 cup mirin
3 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon vegetable oil

Steps:

  • Prepare scallions: Blanch scallions in a pot ofboiling salted water 45 seconds, then transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Transfer scallions to paper towels to drain and pat dry.
  • Prepare beef: Cut flank steak with the grain holding a large knife at a 30-degree angle to cutting board into 12 (1/8-inch-thick) slices (1 1/2 to 2 inches wide).
  • Arrange slices 1 inch apart on a very lightly oiled sheet of parchment paper or plastic wrap, then cover with another very lightly oiled sheet of parchment or plastic wrap (oiled side down) and pound slices with flat side of meat pounder until about 1/16 inch thick.
  • Assemble rolls: Arrange 3 beef slices side by side on a fresh sheet of plastic wrap, overlapping slices slightly to form a 6-inch square with short ends of slices nearest you.
  • Sprinkle square lightly with a pinch of salt, then lay 3 scallions (with some white parts at both ends) across slices at end closest to you and tightly roll up meat around scallions to form a log, using plastic wrap as an aid.
  • Tie log with kitchen string at ends and where meat slices overlap. Make 3 more negimaki rolls in same manner.
  • Marinate rolls: Stir together sake, mirin, soy sauce, and sugar in a small bowl until sugar is dissolved.
  • Put rolls in a small baking dish and pour marinade over them, turning to coat. Marinate, loosely covered with plastic wrap, turning occasionally, 15 minutes.
  • Cook rolls: Heat a 10-inch heavy skillet over moderately high heat until hot, 1 to 2 minutes. While skillet is heating, lift rolls out of marinade, letting excess drip off, and pat dry. (Save marinade.)
  • Add oil to skillet, swirling to coat bottom, then cook rolls, turning with tongs, until well browned on all sides, 4 to 5 minutes total for medium-rare. Transfer rolls to cutting board.
  • Add marinade to skillet and boil until slightly syrupy, 1 to 2 minutes, then remove from heat.
  • Cut off and discard strings, then cut each roll crosswise into 6 slices. Pour sauce into a shallow serving dish and arrange negimaki in sauce.

Nutrition Facts : Calories 269, Fat 12.8, SaturatedFat 4.3, Cholesterol 46.5, Sodium 908.8, Carbohydrate 6.6, Fiber 0.5, Sugar 4, Protein 25.9

Tips:

  • For the best results, use thinly sliced beef. This will ensure that the beef cooks evenly and quickly.
  • If you don't have scallions, you can use green onions instead.
  • Be careful not to overcook the beef. It should be cooked until it is just slightly pink in the center.
  • Serve the beef and scallion rolls with your favorite dipping sauce. Some good options include soy sauce, teriyaki sauce, or ponzu sauce.

Conclusion:

Japanese beef and scallion rolls are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks, and they can also be enjoyed as a light meal. With a few simple ingredients and a little bit of time, you can create a dish that is sure to impress your friends and family.

Related Topics