Negimaki is a Japanese dish whereby thin strips of beef are marinated, wrapped around spring onions, grilled, then topped with sesame seeds. Ours, made with venison and our own marinade recipe, is better than traditional.
Makes about 20 rolls
- Ingredients -
6 1/2" thick venison steaks
spring onions (scallions, green onions)
2 tablespoons chili-infused olive oil (you can substitute olive oil & 1/2 teaspoon crushed red pepper, but infused is better)
a few pinches of sesame seeds
Marinade
1/8 cup mirin (Rice cooking wine - you'll find it at asian markets or in the asian section at your local grocer. Don't skip this! It makes the marinade.)
2 tablespoons soy sauce
1 tablespoon fish sauce
2 cloves garlic, minced
2 coins ginger, grated
- Tools -
If you need to slice your steaks, you should use a
Weston Meat Slicer set to the thickest setting
Weston Meat Cuber/Tenderizer
Weston Vacuum Sealer + Vacuum Bag
Run the steaks through your
Weston Meat Cuber/Tenderizer.
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| Venison steak being fed into the Weston Meat Tenderizer |
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| Tenderized, flattened steaks |
Place the steaks into a
Vacuum Sealer Bag, then pour in the marinade. Use a
Weston Vacuum Sealer to seal the bag. Place in the refrigerator overnight.
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| Sealing the steaks in a Vacuum Sealer Bag with the marinade overnight allows for stronger, fuller flavor |
Cut the marinated, tenderized steaks lengthwise into 1-2" wide and 3-5" long slices. Cut spring onions into same width. Place about 6 pieces of onion onto a venison strip and roll. Place a toothpick into the roll to keep it together. Repeat for remaining strips.
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| This is how you lay the onions over the strips of meat. |
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| This is what our negimaki looks like once it's rolled up |
Place a skillet over high heat with two tablespoons of oil. Once hot, place the negimaki onto the hot skillet and sear for 30 seconds to a minute on each side, until the outside is blackened, but the inside is still pink.
Remove toothpicks and sprinkle with sesame seeds. Serve immediately.
