Beef Nagimaki Dinner

Beef Negimaki is a popular Japanese dish that can be found in many restaurants throughout the United States. The name "Negimaki" comes from two Japanese words: "negi" meaning green onion and "maki" meaning roll or to roll up.

Beef Negimaki is typically made by wrapping thinly sliced beef around blanched green onions or scallions, then securing the rolls with toothpicks. The rolls are then grilled or broiled until the beef is cooked to medium-rare or medium doneness.

The beef used in Negimaki is usually a lean cut, such as flank steak or sirloin, which is sliced very thinly against the grain. This allows the beef to cook quickly and evenly, while also making it easier to roll around the onions.

Before rolling, the green onions are often blanched in boiling water for a few seconds to soften them and remove some of their bite. After blanching, they are shocked in ice water to stop the cooking process and preserve their color.

To assemble the Negimaki, the beef slices are placed on a cutting board or other flat surface, and the blanched onions are laid across the bottom edge of each slice. The beef is then rolled up tightly around the onions, starting from the bottom and rolling away from you. The rolls are secured with toothpicks to prevent them from unrolling during cooking.

Negimaki is typically served with a dipping sauce on the side, such as teriyaki or soy sauce mixed with a little wasabi. It can be garnished with thinly sliced radish or shiso leaves for added flavor and color.

In summary, Beef Negimaki is a delicious and visually appealing dish made by wrapping thinly sliced beef around blanched green onions, rolling them up, and cooking them on a grill or broiler. It is commonly served with a dipping sauce and can be garnished with various toppings.