This is one of my favorite appetizers, the Japanese Beef Rolls With Scallion, Asparagus, And Enoki Mushrooms. The combination of fresh veggies wrapped in a thinly sliced cooked beef is just so mouth watering. Several methods to cook this, oven baked (which I posted earlier), grilled, or just on a skillet over the kitchen stove top, a'la Teppanyaki? :) I find this method allows you to control the temperature better, and it's easier to cook and baste the thinly sliced beef. A little tip, before slicing the beef, just place it in the freezer for about 25 to 30 minutes and this will make the effort so much easier! Try it!
Japanese Beef Rolls With Scallion, Asparagus, And Enoki Mushrooms~Negimaki
1 Piece (about 400 g/1 ½ inches thick) Rib Eye or Sirloin Steak, trimmed of fat
10 Stalks Asparagus, trimmed
5 Stalks Scallions, trimmed and halved
120 to 150 Enoki Mushrooms
4 Tbsp Japanese Soy Sauce
4 Tbsp Mirin
1 Tbsp Cooking Oil
Toothpicks or Wooden Skewers
In a small bowl, mix together the soy sauce and Mirin. Set aside.
With a sharp knife, cut the beef into half. Then cut each piece of the beef into five thin slices. Spread the beef on a cutting board and pound lightly with a meat mallet to an even thinness.
Brush both sides of the meat slices with the soy sauce and Mirin mixture. Top each slice of beef with asparagus, scallion, and Enoki mushrooms. Roll up tightly and secure with a toothpick.
Heat a large skillet over high heat and coat with oil. Arrange the rolls with the seam side down and sear on both sides. (At this point, you may remove the toothpicks) Then reduce the heat to medium and brush the beef rolls with the soy and Mirin mixture, shaking the pan until the beef is cooked and brown in color. Remove the beef rolls from the skillet. Cut into bite-sized pieces. Serve immediately.