Japanese Beef and Scallion Rolls (Negima) 1/4 cup (60 ml) soy sauce 1 Tbs (15 ml) rice vinegar 1 Tbs (15 ml) mirin (Japanese rice wine, sake) The green parts of about 12 scallions (spring onions) cut into 3-inch (8 cm) lengths 1 - 1/2 lbs (450-675 g) sirloin, ribeye, or other tender cut of beef, thinly sliced Combine the soy sauce, rice vinegar, and miring in a small bowl and soak the scallions in the mixture while you prepare the beef. Pound the beef between to sheets of plastic wrap if necessary to form rectangular pieces about 1/8 inch (3 mm) thick, 3 inches (8 cm) wide, and 6 inches (15 cm) long. Brush one side of the beef with the soy sauce mixture, place a small bundle of the scallions across one end of the pieces of beef, and roll the long way to form rolls. Secure with a toothpick or two and brush the exterior of the rolls with the remaining sauce. Cook over hot coals (traditional) or under a preheated broiler until brown on all sides, about 4 minutes total. Serves 4 to 6.
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