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    Negimaki with Sesame-Soy Glaze

    clock-icon60 minutes
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    Pixicook editorial team

    A Japanese dish where tender pork is rolled with scallions and enoki mushrooms, grilled, and coated with a sweet and savory sesame-soy glaze.

    Ingredients for Negimaki with Sesame-Soy Glaze

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Low Sodium Soy Sauce

    tablespoons

    Substitute chevron-down

    Dry Sherry

    tablespoons

    Substitute chevron-down

    Sugar

    tablespoons

    Substitute chevron-down

    Pork Tenderloin, sliced and pounded

    0 lb

    Substitute chevron-down

    Scallions, grilled

    bunch

    Substitute chevron-down

    Enoki Mushrooms, separated

    0 oz

    Substitute chevron-down

    Canola Oil

    tablespoons

    Substitute chevron-down

    Kosher Salt

    teaspoons

    Substitute chevron-down

    Freshly Ground Black Pepper

    teaspoons

    Substitute chevron-down

    Toasted Sesame Seeds

    tablespoons

    Substitute chevron-down

    Lime Wedges, for serving

    each

    Substitute chevron-down

    How to Make Negimaki with Sesame-Soy Glaze

    1. Prepare the Glaze

    In a small saucepan, whisk together low-sodium soy sauce, dry sherry or dry white wine, and sugar. Place the saucepan over medium heat and let the mixture simmer for about 5 minutes, until it reduces to a thin glaze.

    2. Prepare the Pork

    Cut the pork tenderloin into thin slices and gently pound them with a meat mallet until even in thickness.

    3. Grill the Scallions

    Toss the scallions with canola oil and season with kosher salt and freshly ground black pepper. Heat a grill or grill pan and grill the scallions for 1 to 2 minutes until charred and tender.

    4. Assemble the Rolls

    Lay a slice of pork flat, season with salt and pepper, and place grilled scallions and enoki mushrooms on top. Roll the pork tightly around the vegetables and secure the roll.

    5. Cook the Pork Rolls

    Brush the pork rolls with canola oil and cook on a preheated grill or grill pan for 8 to 12 minutes, turning occasionally and brushing with the sesame-soy glaze until the pork is cooked through and the glaze has caramelized.

    6. Serve

    Slice the cooked pork rolls into bite-sized pieces, arrange on a platter, drizzle with any remaining glaze, and sprinkle with toasted sesame seeds. Serve with lime wedges.


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