Beef Negimaki

Instructions

1. Prepare the beef
   If the beef slices are not thin enough, place them between two sheets of plastic wrap and pound gently until about 1/8-inch thick. Cut the slices into approximately 4x6-inch rectangles.
2. Prepare the scallions
   Clean the scallions and trim off the root ends. Cut into 3-inch lengths, keeping the white and light green parts separate from the dark green parts. Blanch the white and light green parts in boiling water for 30 seconds, then plunge into ice water to stop the cooking. Pat dry with paper towels.
3. Make the marinade
   In a small bowl, whisk together soy sauce, mirin, sake, sugar, ginger, and garlic until sugar is dissolved. Set aside 1/4 cup for serving sauce.
4. Assemble the rolls
   Lay the beef slices flat on a work surface. Place a small bundle of scallions (both blanched white parts and raw green parts) along the short edge of each slice. Roll the beef tightly around the scallions and secure with toothpicks or kitchen twine.
5. Marinate the rolls
   Place the beef rolls in a shallow dish and pour the marinade (excluding the reserved portion) over them. Marinate for at least 15 minutes, turning occasionally to coat all sides.
6. Cook the negimaki
   Heat vegetable oil and sesame oil in a large skillet over medium-high heat. Remove the beef rolls from the marinade (reserve the marinade) and cook for about 1-2 minutes per side, until browned and cooked through. Remove to a cutting board.
7. Prepare the glaze
   Pour the reserved marinade into the skillet and bring to a boil. Cook until slightly thickened, about 2 minutes. Remove from heat.
8. Serve
   Remove toothpicks or twine from the beef rolls. Slice each roll into 1-inch pieces, arrange on a serving plate, drizzle with the glaze, and sprinkle with toasted sesame seeds. Serve immediately with any remaining glaze on the side.