How to Make Japanese Negima Asian Cooking Recipe Cuisine

Japan Negima (Beef Scallion Rolls)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 4-8 Servings:

¼ cup soy sauce, plus more for brushing the meat

1 tablespoon rice vinegar or white wine vinegar

1 tablespoon mirin or 2 teaspoons honey mixed with

2 teaspoons water Green parts from about 2 dozen scallions or a big fistful of chives

8 thin slices of beef, chicken, veal, or pork, each about 3 inches wide and 5 to 6 inches long, about 1¼ pounds

Directions:

Start a charcoal or wood fire or preheat a gas grill or broiler; the fire should be quite hot. Mix together the first 3 ingredients, then soak the scallions or chives in this mixture while you prepare the meat.

Place the meat between 2 layers of wax paper or plastic wrap and pound it gently with a mallet, the bottom of a cast-iron pan, or a rolling pin until it is about ? inch thick. Brush one side of each piece of meat with a little soy sauce.

Remove the scallions or chives from their soaking liquid and cut them into lengths about the same width as the meat. 

Place a small bundle of them at one of the narrow ends of each slice, on the soy-brushed side. Roll the long way, securing the roll with a toothpick or two. (You can prepare the rolls in advance up to this point; cover and refrigerate for up to 2 hours before proceeding.) Brush the exterior of the roll with a little of the soaking liquid.

Grill or broil until brown on all sides, a total of about 6 minutes for chicken, 4 to 5 minutes for pork or veal, 4 minutes or less for beef.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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