Beef Negimaki with green asparagus

Step 1/3

• 500 g beef shanks
• 250 g green asparagus
• 4 scallions
• sushi rice (cooked, for serving)
• salt

• pot
• bowl
• plastic wrap
• meat tenderizer
• knife

Prepare sushi rice according to package directions and keep warm. Remove ends of green asparagus and blanch asparagus in salted water for approx. 2–3 min., then refresh in cold water. Clean spring onions, trim tops and bottoms. If necessary, cut beef steaks into thin slices. Place approx. 3–4 slices next to each other on cling film, slightly overlapping. Cover with cling film and pound flat with a meat tenderizer. Remove top film and lightly salt meat.

Step 2/3

• oil (for frying)

• frying pan
• kitchen twine

Place a few asparagus spears and spring onions on lower side of steaks and roll up tightly using film. Proceed same way with remaining ingredients, reserving some asparagus for serving. If necessary, secure rolls with kitchen twine. Heat vegetable oil in a large pan and sear rolls all around. Then reduce heat.

Step 3/3

• 5 g ginger
• 1 clove garlic
• 4 tbsp soy sauce
• 2 tbsp water
• 3 tbsp mirin
• 1 tbsp sugar
• 1 tsp sesame seed (for garnish)
• 1 tbsp toasted sesame oil (for serving)

• bowl (small)

Peel and finely grate ginger and garlic into a small bowl. Add soy sauce, mirin, water, and sugar and stir. Pour sauce into pan and let it reduce briefly until rolls are brilliantly glazed. Remove Negimaki from pan and cut into pieces with a sharp knife. Serve with cooked sushi rice and remaining asparagus. Drizzle with sauce and toasted sesame oil and sprinkle with sesame seeds.

Enjoy your meal!