Negimaki

Negimaki is a popular Japanese dish that consists of thinly sliced beef wrapped around scallions, also known as negi. The dish is typically marinated in a teriyaki sauce before being grilled or broiled.

History

The exact origins of Negimaki are unclear, but it is believed to have been developed during the Edo period in Japan, a time when many of today's popular Japanese dishes were first created. The dish is thought to have been inspired by the traditional Japanese method of preserving food by wrapping it in leaves or other edible materials.

Preparation

To prepare Negimaki, the beef is first thinly sliced and then pounded to further tenderize it. The scallions are then cleaned and cut into lengths that match the width of the beef slices. The beef slices are then wrapped around the scallions and secured with a toothpick or skewer. The rolls are then marinated in a mixture of soy sauce, mirin, and sugar, which gives the dish its characteristic teriyaki flavor. After marinating, the rolls are grilled or broiled until the beef is cooked and the scallions are tender.

Variations

While beef and scallions are the traditional ingredients used in Negimaki, there are many variations of the dish. Some versions use other types of meat, such as chicken or pork, while others include additional ingredients like carrots or asparagus. There are also vegetarian versions of the dish that use tofu or seitan in place of the meat.

Serving

Negimaki is typically served as an appetizer or part of a larger meal. It is often accompanied by a side of rice and a bowl of miso soup. The dish is usually served with a small dish of teriyaki sauce for dipping.

See also

• Yakitori
• Teriyaki
• Japanese cuisine

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This article is a stub related to food. You can help WikiMD by expanding it!