Negima Beef Scallion Rolls

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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.

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Steps

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Start a charcoal or wood fire or preheat a gas grill or broiler.

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The fire should be quite hot.

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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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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.

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Brush one side of each piece of meat with a little soy sauce.

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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.

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Place a small bundle of them at one of the narrow ends of each slice , on the soy-brushed side.

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Roll the long way , securing the roll with a toothpick or two.

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Brush the exterior of the roll with a little of the soaking liquid.

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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.

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Ingredients

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soy sauce, rice vinegar, mirin, scallions, beef