Negima (Japanese Beef Scallion Rolls) |
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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 4 |
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An elegant-looking appetizer that requires minimal effort. Ingredients:
1 1/4 lbs beef or 1 1/4 lbs chicken or 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 |
Directions:
1. Preheat a grill or broiler; fire should be quite hot.
2. 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.
3. Brush one side of each piece of meat with a little soy sauce.
4. 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.
5. Roll the long way, securing the roll with a toothpick or two.
6. (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.
7. 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.
8. Optional fillers: Scallions work very well; so do chives.
9. 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.
10. As alternatives to soy sauce, you can use asian fish sauce (nam pla or nuoc mam), chinese hoisin sauce, or premade teriyaki sauce.
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