How to make it

  • Negimaki

  • Combine shabu-shabu sauce ingredients and whisk to incorporate. Handle meat with care as the pieces are sliced thin and are delicate. Place into sauce and let marinate for 5 minutes.
  • Divide into 6 equal parts, then lay pieces out stacked horizontally so they slightly overlap.
  • Place enoki mushrooms, asparagus, and scallions onto the left side of each stack of beef. Then carefully roll meat over veggies gently but tightly. Place seem side down.
  • Heat olive oils in a skillet over medium high. Place negimaki seam side down into pan. Cook one minute on each side, browning all around.
  • Remove from pan and allow to rest before cutting in half.
  • Pea Shoots

  • Heat oils in a skillet over medium high. Add pea shoots and garlic and saute for 2-3 minutes.
  • Turn down to medium low, add tamari and red pepper flakes, and saute an addition 2-3 minutes until wilted down and bright green.

Reviews & Comments 6

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  • pkusmc 7 years ago
    I've had negimaki before, but it didn't have asparagus, mushrooms etc. This looks and sounds much better than what I ate! I think it was just beef wrapped in scallions served with salmon rice in Tokyo. Was still good, though!
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  • luisascatering 7 years ago
    this looks like art! You are on FIRE on the homepage here - everything looks wonderful :-)
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  • DetroitTokyo 7 years ago
    Yes, thin like proscuitto, Janet.
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  • chuckieb 7 years ago
    This is just so gorgeous Dahlia. Beautiful post! I am not familiar with Shabu-Shabu. To me the beef slices almost look wafer thin? like how thin proscuitto comes. Am I close?
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  • Good4U 7 years ago
    ABSOLUTELY BEAUTIFUL!!! Elegance personified I must say:)
    Was this review helpful? Yes Flag

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