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Glazed Japanese Beef-and-Scallion Rolls

  • ACTIVE: 20 MIN
  • SERVINGS: 6 first-course servings
  • FAST

This delicious riff on the Japanese beef-and-scallion rolls called negimaki uses many of the primary ingredients in Japanese cuisine: miso, soy sauce, ginger and mirin. That combination of savory-earthy notes (a flavor the Japanese refer to as umami), saltiness and sweetness defines much of Japanese cooking. Sake, of course, pairs extremely well with all of these flavors.

  1. 6 thin asparagus spears
  2. 6 large scallions
  3. Salt
  4. About 1 teaspoon Asian sesame oil, for coating
  5. 6 thin slices of beef tenderloin, about 2 ounces each, very lightly pounded to a 1/8-inch thickness
  6. Freshly ground pepper
  7. 2 tablespoons red miso
  8. 2 tablespoons soy sauce
  9. 2 tablespoons mirin
  10. 2 tablespoons sugar
  11. 1 tablespoon finely grated fresh ginger
  12. Vegetable oil, for brushing
  1. In a small skillet of boiling water, blanch the asparagus until bright green, about 1 minute. Using a slotted spoon, transfer the asparagus to a plate and pat dry. Add the scallions to the skillet and blanch until bright green, about 45 seconds; transfer to the plate and pat dry. Lightly season the vegetables with salt and lightly coat with sesame oil.
  2. Set a slice of beef on a work surface and season with salt and pepper. Arrange an asparagus stalk and a scallion lengthwise on the meat; trim them flush with the meat. Roll up the meat around the asparagus and scallion and secure with a toothpick. Repeat with the remaining slices of beef, asparagus and scallions.
  3. In a small bowl, mix the miso with the soy sauce, mirin, sugar and ginger. Put the beef rolls in a shallow baking dish and coat generously with the miso mixture. Let stand for 20 minutes.
  4. Heat a grill pan over high heat. Lightly brush the pan with vegetable oil. Add the beef-and-scallion rolls and cook over high heat until nicely charred all over, about 1 minute per side. Transfer to a cutting board and remove the toothpicks. Slice each roll on the diagonal 1 1/2 inches thick. Arrange the slices on a platter, cut sides up, and serve right away.
Make Ahead The beef rolls can be prepared through Step 2 and refrigerated overnight. Bring to room temperature before proceeding.

Suggested Pairing

In terms of wine, look for a white that has some of the same earthiness and broad, round flavors. One good choice is a white Rhône; another option would be a Savennières.



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