Beef Negimaki with green asparagus

Ingredients

• 17.6 oz beef shanks
• 8.8 oz green asparagus
• 4 scallions
• 4 tbsp soy sauce
• 2 tbsp water
• 3 tbsp mirin
• 1 tbsp sugar
• 1 tsp ginger
• 1 clove garlic
• 1 tsp sesame seed (for garnish)
• 1 tbsp toasted sesame oil (for serving)
• oil (for frying)
• sushi rice (cooked, for serving)
• salt

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.