Name: Japanese Beef and Scallion Rolls
Cook time: 40 min
Total time: 1 hr
Yield: Makes 4 main-course or 6 hors d'oeuvre servings
Ingredients: 12 small scallions, trimmed to 6-inch lengths; 1 (1-lb) piece flank steak (roughly 6 to 7 inches square); 1/4 cup sake (Japanese rice wine); 1/4 cup mirin* (Japanese sweet rice wine); 3 tablespoons soy sauce; 1 tablespoon sugar; 1 tablespoon vegetable oil; a meat pounder; kitchen string

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Japanese Beef and Scallion RollsRita Maas

Negimaki

Many New Yorkers owe their first sushi experience to the boom in the city's Japanese population during the 1980s, which in turn led to a proliferation of Japanese restaurants. These beautiful rolls aren't raw—they're seared to create a flavorful brown crust and a medium-rare center.

Cooks' note:

· Negimaki can be rolled and tied (but not marinated or cooked) 4 hours ahead and chilled, wrapped in plastic wrap.

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