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1
Lay chicken breasts flat between pieces of plastic wrap or waxed paper.
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2
Using a meat mallet, pound each breast to 1/4-inch thickness.
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3
Slice each breast lengthwise into 3 equal pieces.
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4
Cut the green onions into 3-inch long pieces.
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5
Arrange 3 green onion sticks down the middle of 1 flattened chicken breast strip.
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6
Spirally, roll the chicken tightly around the green onions and secure with kitchen twine.
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7
Alternatively, leave scallions whole and roll up chicken.
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8
Repeat with remaining chicken breasts and green onions.
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9
Set aside.
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10
Combine sake, mirin, soy sauce, sugar, garlic, ginger and sesame oil in a zip-top plastic bag or other sealable container.
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11
Add the chicken wraps and marinate for 4 hours.
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12
Preheat the oven to 400 degrees F.
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13
Remove chicken wraps from the marinade, allowing excess marinade to drip off.
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14
Reserve marinade, if desired.
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15
Heat the vegetable oil in a large, oven-proof skillet over medium-high heat.
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16
Add the chicken wraps and cook, turning occasionally, until well browned, 5 to 6 minutes.
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17
Pour the marinade over, if desired, and place the skillet in the oven and continue cooking until the chicken breasts are cooked through, 5 to 6 additional minutes.
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18
Transfer negimaki to a cutting board and allow meat to rest for 5 minutes before slicing.
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19
Serve whole or slice the negimaki crosswise, into pieces.
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20
Serve the Soy Glaze as a dipping sauce.
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21
1/2 cup light (low-sodium) soy sauce
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22
1/2 cup mirin
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23
1/4 cup sugar
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24
1 to 2 tablespoons water
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25
Combine soy sauce, mirin, and sugar in a small saucepan over high heat.
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26
Bring to a boil, stirring constantly until the sugar dissolves.
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27
Allow mixture to reduce over high heat until it reaches a syrupy consistence, about 5 to 6 minutes.
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28
Remove from the heat and stir in the water.
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29
Cool to room temperature.
