Wednesday, February 09, 2005

negi maki (beef and scallion rolls)

#1 son cannot and will not eat lobsters so i made him this, and the other two kittens had them as appetizers as well. it is a Japanese dish that symbolizes strength and eternity anyway, in keeping with the food + symbols theme...quite easy to make too.

cut 8 to 10 scallion stalks into 3 inch pieces. bundle together about 8 pieces of scallions and wrap thinly sliced sirloin (sold in packs at Asian grocers, sometimes labeled as "beef for sukiyaki"). secure with a wooden toothpick, or string.

prepare sauce:
mix well 2 tbsps. soy sauce, 1 tbsp. sugar, 1 tbsp. sake, 1 tbsp. bottled dashi.
brown beef rolls in vegetable oil over medium high heat, shaking and rolling constantly to brown deeply all over. reduce heat and add sauce ingredients. cook another 3 minutes. remove beef rolls from pan. let cool slightly.
cook pan juices over medium high heat until reduced. return beef to skillet. add 1 tbsp. mirin and shake pan constantly until glazed. to serve, remove toothpicks and cut into rounds and skewer. or like i did, serve as is and have kids make jokes about eating toothpicks...wiseguys!