Negimaki

Method

1. Put 1.5 tbsp soy sauce, 1.5 tbsp mirin, 1 tbsp sake, 1 tsp caster sugar and 1 tsp grated ginger in a small saucepan. Bring to a simmer over medium heat and cook 2-3 minutes, stirring, until the sugar has dissolved and the glaze coats the back of a spoon lightly. Pour into a bowl and set aside.
2. Trim the roots and any wilted green from 6 spring onions and cut them to lengths of about 10 cm. Drop them into boiling water for 30 seconds, lift out and refresh under cold water, then pat completely dry so they do not steam the beef.
3. Lay the 150 g of thinly sliced beef on a sheet of cling film, overlapping the slices by 1 cm to form a neat rectangle roughly 15 x 12 cm. Cover with a second sheet and pound gently with a rolling pin or the flat of a cleaver until an even 3 mm thick.