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Negima (Mark Bittman, NYT)
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| Ingredients 8 thin slices of beef, chicken, veal or pork, each about 3 inches wide and 5 or 6 inches long (about 1 1/4 pounds) | |
| 1/4 cup | soy sauce |
| Asian fish sauce, alternative | |
| teriyaki sauce, alternative | |
Greens from about 2 dozen scallions
Method
1. Preheat a grill or broiler till blazing hot.
2. Place the meat between two layers of waxed paper or plastic wrap, and pound it gently so that it is about 1/8 inch thick. Unwrap, and brush one side of each piece of meat with a little soy, fish or teriyaki sauce.
3. 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.
4. Grill until brown on all sides, a total of about 6 minutes for chicken, 4 to 5 minutes for pork or veal, 4 minutes or less for beef.
Variations
Scallion greens are a wonderful filling for the rolls, but a fistful of chives works equally well, as do small amounts of lightly cooked and chopped greens, like spinach or chard. Traditional fillings for these rolls are cooked shiitake mushrooms, carrots or asparagus; all produce gorgeous interiors after grilling.
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