Beef Negimaki are rolls made up of thinly sliced beef rolled tightly around vegetable strings. Perfect for entertaining! This recipe put a delicious twist on Negimaki, with Jalapenos and Umeboshi Paste.
Method
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Step 1
These can be prepared a day before they are needed, wrapped tightly into cling wrap, to help them hold their shape. They need to rest at least a couple of hours, preferably overnight. Start by thinly slicing the Wagyu Tri-Tip (or beef cut of your choice, you will need to make sure you can get long enough slices from it to wrap your choice of vegetables). Then set your beef aside.
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Step 2
Cut your vegetables into thin and long strips. Usually only green shallots are used; however, you can use almost any julienned vegetable you like. For this recipe we went with green shallots, carrots, and green jalapenos (to add a little kick).
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Step 3
Place a slice of your beef down on a small strip of clingwrap. At one end of the beef add your selection of vegetables and roll up the beef in the cling wrap, around your vegetables. Twist the ends tight so it retains its shape. Repeat this step until you have enough made. Place them in the fridge for a couple of hours, or overnight. If you do make extra, you can freeze them for later.
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Step 4
Prepare the grill you choose to use, these can be prepared in a pan on the stove as well. If you have a Hibachi, start by lighting your Heat Beads charcoal.
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Step 5
Grill your Negamaki on a medium heat, you don’t want the grill too hot, or your vegetables won’t have time to heat though. You want to have a sear on all sides of the Negamaki.
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Step 6
Brush some Umeboshi Paste onto each Negamaki. Umeboshi paste is a pickled plum condiment and it adds great depth of flavour to your rolls.
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Step 7
Let the rolls rest for 5 minutes before eating whole or slicing into small rounds.
