Beef negima is a Japanese dish. In many American Japanese restaurants, you can order negima as an appetizer or as an entree. It may be made with other types of meat; in Japan, chicken is more common.

Beef negima is made by wrapping about a thumb's width of cut green onions or scallions in a thin slice of lean beef. The whole is covered in teriyaki sauce, then broiled or grilled. A restaurant serving of beef negima has several of these small rolls.

Negima is a variant of yakitori, which is an appetizer of barbequed chicken served on a skewer like a kabob/kebab.

The following recipe was originally published by the New York Times, then redistributed by .

Serving Size : 4
Preparation Time : 10 minutes


Preheat grill or boiler until blazing hot.

Place meat between two layers of waxed paper or plastic wrap and pound gently until it is 1/8 inch thick. Unwrap, and brush one side of each piece with a little sauce.

Cut scallions into lengths about the same width as the meat, and place a small bundle of them at one of the narrow ends of each slice. Roll the long way, securing the roll with a toothpick or two. Brush the exterior of the roll with a little more sauce.

Grill until brown on all sides, a total of about 6 minutes for chicken, 4-5 minutes for pork or veal, 4 minutes or less for beef.

NOTES : Veal, chicken or pork may be used. Nam pla or soy sauce may be substituted for Teriyaki.

Nutritional Analysis:
Calories : 1032
Fat : 77.7g
Cholesterol : 270mg
Carbohydrates : 3.6g
Fiber : .03g
Protein : 74.9g
Sodium : 918mg

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