Negimaki Beef and Scallion Rolls
|Green onions||10 , trimmed and cut into 2- to 3-inch lengths|
|Top sirloin||1⁄2 Pound, trimmed of fat, sliced paper thin and cut into eight to ten 5 x 2-inch pieces|
|Vegetable oil/Suet||1 Tablespoon|
|Soy sauce||2 Tablespoon|
|Sake||1 Tablespoon (Rice Wine)|
|Mirin/Rice wine syrup||1 Tablespoon|
Divide green onion pieces evenly into 8 to 10 groups.
Roll slice of beef snugly around 1 group of onions.
Secure with toothpick or tie with string.
Repeat with remaining onions and beef.
Heat oil or saute in heavy large skillet over medium-high heat.
Add meat rolls seam side down and saute about 1 minute.
Continue sauteing, shaking pan constantly, until rolls are evenly browned.
Reduce heat and add soy sauce, sugar, sake and Dashi.
Cook another 3 minutes.
Remove meat, using slotted spoon, and let cool slightly.
Meanwhile, cook pan juices over medium-high heat until reduced by half.
Discard toothpicks or string from rolls.
Return rolls to skillet.
Add syrupy rice wine and shake pan constantly until well glazed.
To serve, cut each roll into 1/2-inch rounds and thread on skewer.
Arrange on serving platter.