Beef Negi-Maki – Standard Recipe

Yield: 24 servings
Boneless beef strip loin – 12 lb.
Green onions, cut in 1 1/2-in. lengths – 72 pieces
Ginger-teriyaki sauce – (recipe follows)
Soy sauce – 3 cups
Chicken broth – 3/4 cup
Mirin (sweet rice wine) – 3/4 cup
Garlic, minced – 2 Tbsp.
Fresh ginger, grated – 1 Tbsp.
Brown sugar, packed – 1 1/2 cups
Orange juice – 6 oz.

Method:

1. Thinly slice partially frozen or very cold beef into 72 slices. Trim into 1 1/2-x-5-in. rectangles.
2. Wrap 1 onion piece in each beef slice. Thread onto bamboo skewers (3 on each skewer).
3. Grill skewers to desired doneness, basting with sauce just before removing from grill. Plate skewers, then baste again. Serve additional sauce on side.

Ginger-teriyaki sauce

Soy sauce – 3 cups
Chicken broth – 3/4 cup
Mirin (sweet rice wine) – 3/4 cup
Garlic, minced – 2 Tbsp.
Fresh ginger, grated – 1 Tbsp.
Brown sugar, packed – 1 1/2 cups
Orange juice – 6 oz.

Method:

1. Combine all ingredients except sugar and orange juice; bring to boil, reduce heat and simmer until reduced by half.
2. Add sugar and orange juice, stirring until sugar dissolves.