Negimaki is chicken that is rolled around scallions and then cut to look like sushi, that was my goal, but I found this worked better for me. I left it whole and everyone loved it for Saturday lunch. It really stayed moist.
- 8 ServingsServings
- 8 small boneless skinless chicken breast halves (about 2 1/2 pounds total)
- 2 bunches scallions
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 1/3 cup each black and white sesame seeds
- 1 garlic clove
In order for this dish to work, the chicken has to be pounded thin. Start by removing any thick piece of chicken, the chicken tender from the breast. Lay chicken between two sheets of plastic wrap and pound until nice and thin. Set aside until they are all ready.
Now, working on a clean surface, lay 1 breast smooth side down with long side facing you. Put 1 scallion lengthwise on chicken. Roll the chicken around the scallions and put on a plate. (I did not use twine to secure them, but it probably would look best to do so.) Continue until all the chicken is rolled.
Add to the soy suace and mirin mixture, the garlic, rice vinegar and sesame oil. Heat a large frying pan over high heat and prepare a baking dish to have ready next to your stove. Add 1 -2 tablespoons oil to pan. Dip each chicken roll in sauce and then put in frying pan. Sprinkle with sesame seeds and cook for 2 minutes, until browned, turn over and sprinkle other side with sesame seeds. Cook another 2 minutes and place on prepared baking pan.
Once all chicken is browned and covered with sesame seeds, pour the rest of the sauce over the chicken and place in oven for about 10 minutes to make sure that all the chicken is cooked through.