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Gyuniku Negimaki (Steak and Scallion Rolls)
To make 8

1/4 pound slice (about 1/4 inch thick) of sirloin steak
2 scallions, including 3 inches of the green stems, cut in half lengthwise
then cut into 4-inch pieces
1/4 cup teriyaki sauce

Place the steak between sheets of wax paper and, with a meat pounder
or flat of a cleaver, pound it to a 1/8-inch thickness. Cut the
steak in half crosswise. Arrange a strip of scallion down the length
of each piece of meat, then, starting with the wide sides of the
meat, roll the pieces into tight cylinders. Secure the seam with

Preheat the broiler (or light a charcoal grill or hibachi). With
chopsticks or tongs, dip the rolls into the teriyaki sauce, and
then broil them 3 inches from the heat for about 3 minutes. Remove
the toothpicks, trim the ends of the rolls neatly with a sharp
knife, and cut the rolls into 1-inch pieces. Stand each piece on
end, to expose the scallions, and serve at once.

Teriyaki Sauce

1 cup mirin (sweet saki)
1 cup Japanese all-purpose soy sauce
1 cup chicken stock, fresh or canned

Warm the mirin in 1 1/2 to 2 quart enameled or stainless steel
saucepan over moderate heat. Off the heat ignite the mirin with a
match, and shake the pan back and forth until the flame dies out.
Then stir in the soy sauce and chicken stock, and bring to a boil.
Pour the sauce into a bowl and cool to room temperature.

Any leftover teriyaki sauce can be stored in tightly sealed jars
and refrigerated for as long as one month. Before using bring to
a boil and skim the surface of any scum.


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