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Kale-and-Scallion Negimaki

Photo: Con Poulos
Active time 35 mins
Total time 1 hr, 30 mins
Yield 4

Ingredients

  • 1/4 cup tamari
  • 1/4 cup mirin
  • 1 1/2 tablespoons red miso
  • 1 tablespoon sugar
  • 1/2 teaspoon toasted sesame oil
  • 8 (1 1/2 pounds) 1/4-inch-thick slices of tenderloin steak, pounded 1/8 inch thick
  • 1/2 pound kale, stems discarded
  • 8 scallions, quartered lengthwise
  • Vegetable oil, for brushing
  • Toasted sesame seeds, for garnish

How to Make It

  1. In a small bowl, whisk together the tamari, mirin, red miso, sugar and sesame oil. Spread 1 teaspoon of the mixture on each side of the beef slices. Refrigerate for 1 hour. Reserve the remaining marinade.

  2. In a saucepan of salted boiling water, cook the kale until bright green, 2 minutes. Drain and lightly squeeze out the excess water.

  3. On a work surface, lay out a slice of beef with a long side facing you. Place 1 scallion slice across the lower edge. Top with one-eighth of the kale; some of the kale should extend beyond the short sides of the meat. Roll the meat up over the filling very tightly. Secure the roll with 2 toothpicks. Repeat with the remaining meat, scallions and kale.

  4. Light a grill or preheat a grill pan. Brush the rolls with oil. Oil the grill grate. Grill the rolls over high heat until charred, 2 minutes. Brush the rolls with some marinade and grill for a few seconds more, until glazed.

  5. Transfer the rolls to a work surface. Discard the toothpicks. Cut the negimaki into 1-inch lengths. Transfer to a platter, cut sides up, and drizzle with the remaining marinade. Sprinkle with sesame seeds and serve.