What is Beef Negimaki? An Intro to the Savory Japanese Scallion Beef Rolls

Beef negimaki is a popular Japanese dish that has become beloved in the United States as well. These savory and sweet beef rolls make a fantastic appetizer or main course. Keep reading to learn all about what exactly beef negimaki is, how to make it, and why you should add it to your dinner rotation.

What is Beef Negimaki?

Beef negimaki consists of thin slices of beef wrapped around scallions, secured with a toothpick, and grilled or pan-fried. The meat is seasoned with a teriyaki-like sauce that strikes a balance between sweet and salty flavors. The scallions add a bright, aromatic component when cooked.

While negimaki was originally made with tuna in Japan, beef negimaki was invented in the 1960s at a Japanese restaurant in Manhattan. The chef created it specifically to appeal to American diners who wanted to see more beef on the menu. It became an instant hit that spread across Japanese restaurants in the U.S.

The Origins of Beef Negimaki

Beef negimaki was invented by chef Nobuyoshi Kuraoka at Restaurant Nippon in New York City Food critic Craig Claiborne had suggested to Kuraoka that he add a beef dish to the menu to better appeal to American diners who wanted more beef options when dining at a Japanese restaurant,

Kuraoka adapted a traditional Japanese dish made with bluefin tuna to create the beef negimaki. He switched out the tuna for thin slices of beef tenderloin, wrapped it around scallions, and grilled it with a teriyaki-based glaze.

The dish was a huge success and spread to other Japanese restaurants throughout Manhattan and the country. While cooked tuna negimaki is still served in Japan, beef negimaki solidified itself as a Japanese-American specialty dish.

The Perfect Beef Cut for Negimaki

The ideal beef cuts for negimaki are flank steak or skirt steak. They are thin enough to roll easily, with just the right amount of fat marbling to keep the rolls juicy and tender. Their uniform shape also makes it easy to slice the beef into strips of consistent size and thickness.

Cuts like tenderloin are too thick to roll properly and lack the fat that flank or skirt steak have. Fattier cuts like ribeye would not work well either, as their high fat content would cause issues when trying to brown the rolls evenly.

So for perfectly cooked negimaki that turns out looking beautiful and tasting delicious, flank steak or skirt steak are the cuts of choice.

How to Make Beef Negimaki Step-By-Step

While negimaki may look intricate, the process of putting together the rolls is actually quite simple. Follow these steps for perfect negimaki every time:

Freeze the steak: Partially freezing the steak for 30 minutes makes it easier to slice thin, uniform strips.

Make the sauce: Whisk together soy sauce, honey, mirin, sake, sesame seeds, and ginger in a saucepan. Simmer until thickened then remove from heat.

Slice the beef: Cut flank steak across the grain into 1⁄4 inch thick slices.

Pound the meat: Use a meat mallet to gently pound each slice into a thinner cut.

Roll beef around scallions: Place about 4 scallion halves down the center of 3 overlapping slices of beef. Roll up tightly.

Secure rolls: Skewer rolls in 3 places with toothpicks to keep beef wrapped around scallions.

Grill or pan-fry: Cook rolls on both sides until lightly charred on the outside and cooked through. Brush with sauce while cooking.

Slice and serve: Remove toothpicks, cut rolls into bites, and drizzle with more sauce. Enjoy!

Tips for Making the Best Beef Negimaki

Follow these tips and tricks for beef negimaki that looks and tastes perfect:

• Use flank or skirt steak for ease of slicing, rolling, and cooking.

• Partially freeze the steak for 30 minutes before slicing to make cutting thin, even strips easier.

• Pound the sliced meat with a mallet so it is thin enough to roll around the scallions without being too bulky.

• Make sure your scallions are fairly thin so they will fully cook as the beef cooks.

• Alternate the grain direction when overlapping your beef slices to form an even rectangle before rolling.

• Secure rolls firmly with toothpicks so they hold their shape during cooking.

• Use a hot grill or pan to achieve nice charring on the outside of the rolls.

• Let rolls rest for 5 minutes before slicing to allow juices to redistribute.

Tips for Making Negimaki Gluten-Free

The teriyaki-like glaze typically contains soy sauce, which contains gluten. But you can make beef negimaki gluten-free with a couple simple swaps:

• Use tamari instead of soy sauce. Tamari is a gluten-free soy sauce.

• Or, replace the soy sauce with a mixture of rice vinegar and water. Start with 1⁄4 cup vinegar and 1⁄4 cup water and adjust to taste.

• Use honey or maple syrup instead of mirin, which contains gluten.

• Use gluten-free sake in the sauce.

With these simple substitutions, you can enjoy these tasty beef and scallion rolls even on a gluten-free diet.

Serving Ideas for Beef Negimaki

Beef negimaki works wonderfully as an appetizer for a dinner party or potluck. The rolls can be assembled ahead of time then grilled just before guests arrive.

For a more filling meal, serve negimaki alongside a heaping bowl of steamed rice and Asian-inspired sides like stir-fried snap peas, bok choy, or asparagus.

Drizzle any leftover sauce over the cooked negimaki or rice to add even more flavor. Enjoy the sweet and salty components with a glass of sake or cold Japanese beer.

Why You Should Make Beef Negimaki at Home

If you love going out for Japanese food, recreating dishes like beef negimaki at home is a great way to experience those flavors without the restaurant bill.

Making negimaki yourself allows you to customize it to your tastes. Add more or less ginger and sesame to the sauce or kick up the heat with chili paste or sriracha.

The ingredient list is simple and easy to source. Wrapping the rolls is a fun cooking project. Kids can even help with the assembly!

Cooking negimaki at home also allows you to use high quality ingredients. Splurge on prime steak and fresh scallions for the best flavor.

Negimaki truly combines the best of both Japanese and American cuisine. These tender, juicy beef rolls with sweet and salty glaze are sure to be a hit at your next dinner or gathering.