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Beef Negimaki Rolls in Teriyaki Glaze Recipe

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3.9 from 6 reviews

Beef Negimaki is a delicious Japanese-inspired dish featuring thinly sliced beef rolled with scallions, pan-fried until golden, then glazed with a sweet and savory teriyaki sauce. Perfect as an elegant appetizer or main course, this recipe combines tender beef with the fresh bite of scallions and a rich, flavorful sauce.

  • Total Time: 12 minutes
  • Yield: 2 servings

Ingredients

Negimaki Rolls

  • 100 grams scallions (green onions)
  • 200 grams thinly sliced beef for sukiyaki
  • 2 teaspoons potato starch
  • 2 teaspoons vegetable oil

Teriyaki Glaze

  • 1 1/2 tablespoons sugar
  • 2 tablespoons sake
  • 2 tablespoons soy sauce
  • Toasted sesame seeds, for garnish

Instructions

  1. Cut Scallions: Trim the ends off 100 grams of scallions. If the stems are thicker than 1/4 inch, split them vertically to ensure even cooking. Cut the scallions to a width slightly wider than your beef slices.
  2. Prepare Beef Sheets: Lay down the thinly sliced beef, overlapping smaller slices if necessary to create sheets approximately 6×4 inches (15×9 cm) in size.
  3. Roll Beef with Scallions: Place scallions along one edge of each beef sheet, then roll tightly ensuring about two layers of beef thickness. Be careful not to tear the meat while rolling. Repeat for all beef sheets.
  4. Dust Rolls with Potato Starch: Using a tea strainer, lightly dust all sides of the beef rolls with potato starch, paying special attention to seams to prevent rolls from opening during cooking. Shake off excess starch.
  5. Preheat Skillet: Heat a frying pan over medium-high heat until moderately hot.
  6. Cook Rolls: Add 2 teaspoons of vegetable oil to the pan. Place the negimaki rolls seam-side down and cook, turning occasionally, until all sides are nicely browned.
  7. Drain Excess Oil: Use a paper towel to soak up any excess oil in the pan to avoid greasiness.
  8. Glaze with Teriyaki Sauce: Add sugar, sake, and soy sauce to the pan. Continue cooking the beef rolls, turning them to evenly coat in the thickened teriyaki glaze.
  9. Garnish and Serve: Remove the glazed negimaki from the pan, sprinkle with toasted sesame seeds, and serve over steamed rice.

Notes

  • If beef slices are thin and fragile, handle gently while rolling to avoid tearing.
  • Splitting thick scallions ensures they cook evenly inside the roll.
  • Make sure to brown the rolls on all sides for a beautiful caramelized crust.
  • Use a tea strainer or fine mesh sieve to dust potato starch evenly.
  • Serve immediately for best texture and flavor.
  • Author: Monica
  • Prep Time: 5 minutes
  • Cook Time: 7 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Japanese

Find it online: https://monicarecipes.com/beef-negimaki-rolls-in-teriyaki-glaze-recipe/