Kale-And-Scallion Negimaki Recipe

Name: Kale-And-Scallion Negimaki
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup tamari; 1/4 cup mirin; 1 1/2 tablespoons red miso; 1 tablespoon sugar; 1/2 teaspoon toasted sesame oil; 8 (1 1/2 pounds) 1/4-inch-thick slices of tenderloin steak, pounded 1/8 inch thick; 1/2 pound kale, stems discarded; 8 scallions, quartered lengthwise; Vegetable oil, for brushing; Toasted sesame seeds, for garnish

Servings: persons

1/4 cup tamari
1/4 cup mirin
1 1/2 tablespoons red miso
1 tablespoon sugar
1/2 teaspoon toasted sesame oil
8 (1 1/2 pounds) 1/4-inch-thick slices of tenderloin steak, pounded 1/8 inch thick
1/2 pound kale, stems discarded
8 scallions, quartered lengthwise
Vegetable oil, for brushing
Toasted sesame seeds, for garnish

1
In a small bowl, whisk together the tamari, mirin, red miso, sugar and sesame oil. Spread 1 teaspoon of the mixture on each side of the beef slices. Refrigerate for 1 hour. Reserve the remaining marinade.
2
In a saucepan of salted boiling water, cook the kale until bright green, 2 minutes. Drain and lightly squeeze out the excess water.
3
On a work surface, lay out a slice of beef with a long side facing you. Place 1 scallion slice across the lower edge. Top with one-eighth of the kale; some of the kale should extend beyond the short sides of the meat. Roll the meat up over the filling very tightly. Secure the roll with 2 toothpicks. Repeat with the remaining meat, scallions and kale.
4
Light a grill or preheat a grill pan. Brush the rolls with oil. Oil the grill grate. Grill the rolls over high heat until charred, 2 minutes. Brush the rolls with some marinade and grill for a few seconds more, until glazed.
5
Transfer the rolls to a work surface. Discard the toothpicks. Cut the
6
into 1-inch lengths. Transfer to a platter, cut sides up, and drizzle with the remaining marinade. Sprinkle with sesame seeds and serve.

590

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup tamari, 1/4 cup mirin, 1 1/2 tablespoons red miso, 1 tablespoon sugar, and more.

Yes, Kale-And-Scallion Negimaki falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kale-And-Scallion Negimaki

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