Homemade Negima
- Total Time
- 20 minutes
- Rating
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Ingredients
- 8thin slices of beef, chicken, veal or pork, each about 3 inches wide and 5 or 6 inches long (about 1¼ pounds)
- ¼cup soy sauce
- Greens from about 2 dozen scallions
Nutritional analysis per serving (4 servings)
109 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 15 grams protein; 933 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat a grill or broiler till blazing hot.
- Step 2
Place the meat between two layers of waxed paper or plastic wrap, and pound it gently so that it is about ⅛ inch thick. Unwrap, and brush one side of each piece of meat with a little soy, fish or teriyaki sauce.
- Step 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.
- Step 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.
Private Notes