Negimaki with green asparagus (Japanese beef roulades)
Negimaki is a classic of Japanese-American cuisine, especially well-known from steakhouse menus in the USA. Admittedly, I first encountered it on social media – and I love exactly these kinds of recipes: they look incredibly impressive but are surprisingly easy to make yourself.
Ingredients · Servings 2
- 500g beef roulades
- 250 g green asparagus
- 4 spring onions
- 4 tbsp soy sauce
- 2 tablespoons of water
- 3 The Mirin
- 1 tbsp sugar
- 5 g ginger
- 1 clove of garlic
- 1 tsp sesame seeds (for garnish)
- 1 tbsp toasted sesame oil (for serving)
- Oil (for frying)
- Sushi rice (cooked, ready to serve)
- Salt
Method · 35 min
- Prepare the sushi rice according to the package instructions and keep warm. Trim the woody ends of the asparagus and blanch the spears in boiling salted water for about 2–3 minutes. Then immediately plunge them into cold water. Clean the spring onions and trim both ends slightly. If necessary, slice the beef steaks thinly. Place about 3–4 slices slightly overlapping on a piece of cling film, cover with another layer of cling film, and flatten with a meat mallet. Remove the top layer of cling film and season the meat with salt.
- Place a few asparagus spears and spring onions on the bottom end of the steaks and roll them up tightly using cling film. Repeat with the remaining portions, reserving some asparagus for garnish. Secure the roulades with kitchen twine if necessary. Heat vegetable oil in a large frying pan and sear the roulades on all sides, then reduce the heat.
- Peel the ginger and garlic and finely grate them into a small bowl. Add the soy sauce, mirin, water, and sugar, and stir to combine. Pour the sauce into the pan and simmer briefly until the rolls are glossy and glazed. Remove the negimaki from the pan and cut them into pieces with a sharp knife. Serve with the cooked sushi rice and the remaining asparagus. Drizzle with the sauce and toasted sesame oil, and sprinkle with sesame seeds.
