They are quite rich (though I gobbled down three).
I'd like to experiment with other cuts of meat.
I pounded the meat into 2" x 1/2" slices.
Recipe adapted from FoodandWine.com.
- 2 Tb soy sauce (recipe suggests milder tamari but don't go out of your way to buy it)
- 2 Tb mirin
- 3/4 Tb miso (I prefer white but recipe suggests red)
- 1/2 Tb sugar
- 1/4 tsp sesame oil
- 1/4-inch-thick slices of tenderloin steak (3/4 pound or less), pounded 1/8 inch thick
- 1/4 pound kale, stems discarded
- green onions
- Toasted sesame seeds, for garnish
- In a small bowl, whisk together soy sauce, mirin, miso, sugar and sesame oil. Spread 1 teaspoon of the mixture on each side of the beef slices. Refrigerate for 1 hour. Reserve the remaining marinade to drizzle over the cooked rolls (so do not contaminate).
- In a saucepan of salted boiling water, cook the kale until bright green, 2 minutes. Drain.
- On a work surface, lay out a slice of beef with a long side facing you. Place 3 green onions slice across the lower edge. Top with some of the kale. Roll the meat up over the filling very tightly. Secure the roll with a toothpick or two. Repeat with the remaining meat, onions and kale.
- Prepare a grill or preheat a grill pan. Grill the rolls over high heat until charred, 2 minutes. Brush the rolls with some marinade and grill for a few seconds more, until glazed.
- Transfer the rolls to a work surface. Discard the toothpicks. Cut the negimaki into 1-inch lengths (or not, if you use smaller pieces). Transfer to a platter, cut sides up, and drizzle with the remaining marinade. Sprinkle with sesame seeds and serve.
