Negimaki Experiment:

I got this idea for the Japanese inspired, but Americanized version of this Negimaki meal for dinner after my trip to the Republic Chophouse in Green Bay, Wisconsin. There are different internet sites explaining many different ways to make Negimaki that I found, but the way I found that works for me and my husband is with crispy uncooked Scallions rather than the ones where they blanch the Scallions which I find tends to take away from the fresh feel of the meal.  I purchased the Teriyaki sauce from a restaurant called Joy Teriyaki in Glendale Heights, Illinois.  They sell one size which is a large bottle for $6.99 and refills in the same bottle for $4.99 as many times as you like I suppose.

So for the recipe I used my memory from the night at the Rpublic Chophouse with a mixture of different recipes I found online to come up with what I thought was an amazing dinner. I cooked seven rolls in the frying pan and six rolls in the broiler to see which ones would come out the best. The frying pan with a little bit of olive oil ran supreme, the broiler just didnt seal in the flavors the way that the fry pan did. Instead of flank steak like some of the recipes called for I used thinly sliced pieces of skirt steak. I tried blanching the Scallions and realized when they were finish setting that fresh is best, so I decided to start over. Below is the recipe I came up with, enjoy.

American Negimaki:

• 1 Skirt Steak fat trimmed
• 1 bundle of fresh Scallions
• 1 cup Teriyaki sauce (store bought)
• Butchers twine or toothpicks
• Salt (to taste)
• Pepper (to taste)
• 2 cups of rice (for side dish)

Make sure steak is trimmed of all fat located on the side of the skirt steak. Cut steak the long way into thin pieces then slice each piece in hal so that it is no longer than 2 inches sprinkle the insides with salt and pepper (you should get about 6-8 rolls). Clean and cut the Scallions so that they are about the length of the steak and roll the Scallions up with the beef still going lenghtwise. Tie off the ends and middle or just the middle with butchers twine or close rolls with a toothpick (if not it will open in the skillet). Marinade in 1/2 cup of Teriyaki sauce for around 30 minutes.

When ready heat sautee pan over heat until warm enough, then add olive oil and add the rolls one at a time to the skillet. Cook for around 2 minutes on each side (enough to brown the outside). Remove from skillet and serve with warm rice and the other 1/2 cup of Teriyaki sauuce