Negimaki Roll Ups (Beef Green Onions)
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- Опубліковано 10 чер 2024
- Beef Negimaki is an easy staple of Japanese home cooking, and in this video, I want to show you how easy it is to make these beef and green onion roll ups glazed in a thick, sticky layer of savory, sweet teriyaki sauce. In this recipe, you'll learn how to roll thin slices of sirloin steak with scallion and seal them shut before pan-frying the rolls. The best part is the 3 ingredient teriyaki glaze that coats each steak roll in a glossy layer of lip-smacking flavor.
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✚ RECIPE ✚
Beef Negimaki ▶ norecipes.com/beef-negimaki/
✚ INGREDIENTS ✚
100 grams scallions
200 grams beef (thinly sliced for sukiyaki)
2 teaspoons potato starch
2 teaspoons vegetable oil
1 1/2 tablespoons sugar
2 tablespoons sake
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INDEX:
0:00 Intro
0:36 Ingredients
1:09 Prepare Negkimaki Rolls
4:08 Cook Beef Negimaki
5:08 Glaze with Teriyaki Sauce
5:38 Plating
6:14 Taste Test
#beefrecipe #japaneserecipe #wagyu - Навчання та стиль
I want some beer too...lol
Hey MC whatcha been up to?
It would go well w/ beer 😁
🤤 always hungry watching your cooking videos
Thanks!
Wow, Marc! This looks absolutely delicious and easy. I use your teriyaki recipe all the time. it's so tasty. Have a great week, my friend. 👍
Good to see you Ron! Sorry for the slow response! So happy to hear you've been enjoying my teriyaki sauce👍🏼 Hope you're doing well!
Oh my goodness, these look delicious Marc. The green onions are so vibrant.
Take care! 🌺
Thanks Annette!
Hey Marc😃Looks really delicious😋An Extra "BIG"👍🏻I'm putting this in my CULINARY playlistROCK ON!!!!!!!🤘🏻🤙🏻✌🏻
Thanks man! 🎸🔊🤘🏼
This looks amazing. I'm excited to make this. Thank you. 🎉
Thank you! I hope you enjoy it!
I just started a bunch of seeds about an hour ago; I’m late again this year. Of course I’ve got the standard peppers, eggplant, and tomatoes, but this year I’m also attempting to grow artichokes, burdock, and mizuna from seed. I have no idea what I’m doing with these, but I’ll do my best.
I attempted a very similar dish once before when I wasn’t as experienced as I am now, but I didn’t have access to the thinly cut beef. So I attempted to cut my own. I partially froze it, used my sharpest knife, and…made a mess of it. I could not slice it thinly enough, nor did I have the right kind of beef. I was able to turn it into a beef teriyaki of sorts with a lot of overcooked scallions. It tasted okay as long as there was a lot of fresh rice, but I learned you really should let the experts slice the right kind of beef for this dish.
Your garden sounds amazing! I was just gifted some seeds for eggplant, peppers, and green beans yesterday and I think I might be really late😅 Burdock grows like weeds but it is a little tricky to grow they straight and then to get them out in one piece. I've seen people plant them in PVC pipe parallel to the ground so they're easier to dig up.
With practice it's possible to slice beef thinly with a knife for dishes like gyudon, but for this particular one it's much easier when the sheets are larger so I would definitely recommend getting it sliced.
Oh this recipe is perfect- we have tons of green onion from my neighbors garden 🪴
Fresh green onions are the best! I hope you enjoy this!
Looks delicious!!! I bet it was extra good with the wagyu
Thank you! It helps make it a little extra but it's still good with other kinds of beef as long as it's thinly sliced.
I would love to dip this into a little bit of *tzatziki sauce* (with sour cream)😋
That is a fantastic idea! Savory, sweet, oniony, tangy, and creamy!
That looks delicious AND beautiful!!!
Thank you!
Ohh looks delish 😢 wish I could taste that
It's not too difficult, I hope you have a chance to try making it.
amazing
Thanks!
Love the channel! Can you make negimaki with sliced pork instead of beef?
An excellent idea! Marc mentions in his article that pork is often used for this in Japan.🤓🗾🐖 Good luck with it!😁
Thank you!
Thank you for this wonderful recipe! ...but I have a question regarding the potato starch. I can't find any potato starch in my area. Is it possible to substitute corn starch instead?... or would you recommend ordering the potato starch online?
Hi! Marc says in his recipe on No Recipes that cornstarch or tapioca starch will work in a pinch. I used to always use cornstarch, but since trying potato starch I prefer it, especially on deep fried foods like Karaage. Bob's Red Mill has this product finder that might help you find some: www.bobsredmill.com/store-finder.html A UA-cam friend of mine actually made her own out of potatoes she grew! ua-cam.com/video/kpJu-2qddSY/v-deo.html Good luck!☺
@@kathcares Thank you!! 👍😊
Hey Marc How's it going this looks Delicious can't wait to try it but I'm with Maplecook on this one anyway nice to see your videos again for a while I was not getting any. Well as always your friend in Southern Nevada Nicholas have a great week and see you soon 😊
Thanks Nicholas, I've been so busy with lately I haven't had much time to shoot videos or answer comments. Sorry for the late response!
Where do you get your thin beef in America? Or do you slice it yourself? Whats the best cut?
Marc recommends looking in Asian supermarkets for beef sliced for Sukiyaki or Shabu Shabu. I buy mine at Weee! Asian Grocery Delivery service. It's frozen, and I just have to thaw it out and use it. You can check out Weee! here: www.sayweee.com/en I've purchased these before and they were really good: www.sayweee.com/en/product/Beef-Ribeye-Slices--2mm-Thin-Cut--Frozen-1/4295?category=meat02 They may deliver in your area. I live in a small town in between two big ones, so they deliver to me. It's probably not practical to slice it that thin, unless you have a slicer.
I'm in Japan, so it's been a while since I've gone shopping in the US. If you have a Mitsuwa or Nijiya near by that will probably be your best bet. Otherwise Asian grocery stores like the ones @kathcares suggested will work.
Thanks, will try it with Thai Aparagus - but give it a japanese name - any idea?
I'm not familiar with Thai Asparagus. Tried to google it but couldn't turn up anything. Does it go by other names? For regular asparagus it would be called Asuparamaki. Asupara=Asparagus maki=roll.
Oh my, it's wagyu. 😂
hahahaha it's easier to get here in Japan than non-Japanese beef 😅
Wait wait, I had been thinking you was in the USA the whole time !!