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–+ servings

Beef Negimaki (Beef & Leek Rolls)

Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Author Yuto Omura
Servings 2 servings

Ingredients 
 

  • 1 ½ tbsp Japanese soy sauce (koikuchi shoyu)
  • 2 tbsp mirin
  • 2 tbsp sake or dry white wine
  • 1 tsp honey or brown sugar
  • 1 tsp rice vinegar
  • 1 clove grated garlic or ½ tsp garlic paste for every clove
  • 1 tsp grated ginger root or ginger paste
  • 1 Japanese leek (naganegi) white part, or regular leek/green onions
  • 150 g thinly sliced beef ribeye or chuck eye roll preferred
  • 1 tsp potato starch (katakuriko) or cornstarch
  • 1 tsp cooking oil
  • ½ tsp toasted sesame oil for finishing
  • toasted white sesame seeds to taste
  • Japanese chili powder (shichimi togarashi) to taste
  • ground black pepper to taste
  • perilla leaves (shiso) optional for decoration

Instructions 

  • Take a small bowl and add 1 ½ tbsp Japanese soy sauce (koikuchi shoyu), 2 tbsp mirin, 2 tbsp sake, 1 tsp honey, 1 tsp rice vinegar, 1 clove grated garlic and 1 tsp grated ginger root. Mix and set by the stove for later.
    Sauce for beef negimaki in a glass bowl
  • Start boiling a pot of water. While you wait, wash 1 Japanese leek (naganegi), cut off the green part and make a shallow incision lengthways to peel off the outer skin.
    peeling outer layer of Japanese leek to make beef negimaki
  • Cut the leek into quarters (approx 10cm/4-inches). Once the water is boiling, prepare a bowl of ice water and place it next to the stove. Place the leek pieces in the pot and blanch for 60 seconds (see note if using regular leek/green onions).
    four pieces of Japanese leek blanching in pot of hot water on the stove
  • Once blanched, transfer to the bowl of ice water and cool for a minute or so. Don't leave them in the water for too long, take them out and dry the surface with kitchen paper.
    four pieces of blanched Japanese leek in a bowl of ice cold water
  • Take 150 g thinly sliced beef and use it to tightly wrap the leeks. Place them in a bowl or container.
    Spring onion wrapped with thinly sliced beef
  • Sprinkle the rolls with 1 tsp potato starch (katakuriko) and cover with a thin, even coating.
    Beef negimaki coated with a thin layer of flour
  • Heat a frying pan on medium-high and add 1 tsp cooking oil. Once thoroughly preheated, place the wrapped leeks in the pan with the seam-side facing down to prevent unravelling.
    4 pieces of beef negimaki frying in a pan on the stove
  • Turn every 30 to 60 seconds (depending on the thickness of the meat) until browned all over.
    four beef negimaki frying in a pan on the stove
  • Reduce the heat to medium-low and pour the sauce from earlier into the pan. Turn the rolls continuously and baste with the sauce occasionally until it becomes glossy and slightly thickened.
    basting beef negimaki with sauce in a frying pan
  • Transfer them to a cutting board and rest for 1-2 minutes before serving. Cut into halves or thirds (optional) and top with ½ tsp toasted sesame oil, toasted white sesame seeds, Japanese chili powder (shichimi togarashi) or ground black pepper to taste. Decorate with perilla leaves (shiso) and enjoy!
    beef negimaki cut into pieces in a white bowl with shiso leaf and sprinkled with shichimi togarashi and sesame seeds

Notes

  • If using regular leeks, increase to the blanching time to 90-120 seconds. If using small green onions, skip the blanching.
  • Ask your butcher to slice beef paper-thin (1.5mm) for best results, or partially freeze beef for 15-20 minutes before slicing it yourself across the grain.
  • Always start cooking with seam-side down and don't move rolls for at least 45 seconds to naturally seal the edges.
  • Watch sauce carefully - when it coats the back of a spoon but still flows, it's perfect. If too thick, add 1 tablespoon water immediately.
  • Substitute regular leeks (blanch 90-120 seconds), scallions (no blanch), or asparagus (blanch 2 minutes) if Japanese leeks aren't available.