Pastrami Negimaki

Molly Hagler Molly Hagler
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I first tried negimaki on vacation and loved the combination of tender meat, blanched scallions, and sticky sauce. To make it easier to recreate at home, I swapped traditional thin-sliced beef for deli pastrami, with no special cuts or pounding required. The result is a fun, flavorful appetizer that comes together quickly and always impresses.

Makes about 20 pieces

1h 8
Easy Gluten Free Meat

Contains: Soy

Directions

Prepare the Marinade

  1. In a bowl, whisk together the soy sauce, brown sugar, mirin, rice vinegar, garlic cubes, and ginger cubes. In a small bowl, mix the water and cornstarch until fully dissolved, then add to the marinade and mix well.

  2. Carefully separate the pastrami slices and add them to the marinade, coating gently. Let sit for at least 10 minutes.

Blanch the Scallions

  1. Prepare an ice bath by placing several pieces of ice in a medium bowl and add water.

  2. Trim the root ends off the scallions. Fill a sauté pan halfway with water and bring to a boil over medium-high heat. Add the scallions and boil for one to two minutes, until just tender. Immediately transfer scallions to the ice bath to stop cooking.

  3. Drain and set aside. Discard the water from the sauté pan.

Assemble the Rolls

  1. Remove one slice of pastrami from the marinade. Place two to three scallions along one edge of the pastrami, with the ends extending past one side. Roll the pastrami tightly around the scallions and secure with a toothpick or small skewer. Trim excess scallions to use for the next roll. Repeat with remaining pastrami and scallions. Reserve the marinade.

  2. Heat one tablespoon oil in the sauté pan over medium heat. Working in batches, add the pastrami rolls and cook until browned and crisp, then flip and brown the other side. Remove from the pan and set aside.

  3. Add the remaining marinade to the pan, deglaze, and simmer until thickened. Return the pastrami rolls to the pan and brush or spoon the sauce over them to coat.

  4. Serve warm. If prepping in advance, reheat uncovered in a pan with the sauce.

Notes:
This is best made with deli pastrami freshly sliced from your local deli counter. While it does work with prepackaged deli, it tends to be wetter and more delicate, so it needs more careful handling.

 

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