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NEGIMAYAKI Japanese Rolled Beef with Scallions

post #1 of 6
Thread Starter 
I've gione through a google search up to 10 pags deep with various spellings, but have not found a recipe for NEGIMAYAKI - Japanese rolled beef with scallions.

Usually I can duplicate almost any restaurant dish with a couple of tries, but this relatively simple dish has me baffled. I can't seem to find the correct cut of beef. I had assumed horizontally sliced flank or skirt but the texture is still off.

I have tried simple broiling and a combination of a brief braise followed by broiling and vice versa - yet neither seems right.

The glaze varies from restaurant to restaurant and I can approximate the terriyaki sauce I prefer.

Any recipes? Ideas?
Don't mess with dragons. You will be crispy and taste good with catsup.
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Don't mess with dragons. You will be crispy and taste good with catsup.
Reply
post #2 of 6

Try the search again...

spelling it "negimaki." I was able to turn up a number of recipes using that in Google to test it.
post #3 of 6

wheres the beef

Have never made it, but milling through the asian supermarkets - particularly the Korean ones, you see packages of raw ultra thinly sliced meat frozen (probably sliced when frozen) Seems like these would work for the application you want - I think flank or skirt steak would be too tough.
Chef Tigerwoman

Stop Tofu Abuse...Eat Foie Gras...
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Chef Tigerwoman

Stop Tofu Abuse...Eat Foie Gras...
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post #4 of 6
Thread Starter 
I should have said that I also searched on "negimaki." I have gone thru gooogle 12 pages and I don't think any of themn are right on.
Don't mess with dragons. You will be crispy and taste good with catsup.
Reply
Don't mess with dragons. You will be crispy and taste good with catsup.
Reply
post #5 of 6
I agree with Tiger. I would try top round,tri tip ,partially frozen and sliced with an electric knife or slicer. Try small amount, if it doesn't work there is always Bragiole;)

Never! Live To Work!:::::::Work To Live!::Life Is Too Short!!
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Never! Live To Work!:::::::Work To Live!::Life Is Too Short!!
Paninicakes.com

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post #6 of 6
Negi Maki

Try a frozen beef shoulder or butt. Slice it thin on the slicer (while frozen) (kinda like carpaccio)and lay it on plastic in a rectangular shape till there is no holes showing. When you are finished slicing the beef should be thawed. Place in aprox 6 bunches of cleaned green onions. Using a sushi mat fold it into a roll and tie it with a blanched green onion. Make a stock and poach the beef rool till done aprox 6-8 minutes and serve with teryaki sauce.


Enjoy
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