Negimaki

Ingredients

• 2 quarts water
• 1 tablespoon kosher salt, divided
• 12 small scallions, trimmed to 6-inches in length
• 1 pound flank steak, roughly 6 to 7 inches square
• 1/4 cup sake
• 1/4 cup mirin
• 3 tablespoons soy sauce
• 1 tablespoon sugar
• 1 tablespoon vegetable oil
• Type of fire: direct
• Grill heat: high

Directions

1. In a medium pot set over medium-high heat, heat 2 quarts of water until it boils. Stir in 1/2 tablespoon of salt, add the scallions, and cook them just until they relax a little, about 45 seconds. Move the scallions into ice water, then drain them on paper towels and pat them dry.
2. Working with the grain of the flank steak, angle a large knife at 30-degree to the cutting board and slice the meat into 12 pieces, each 1/8-inch-thick and 1 1/2 to 2 inches wide. Lay the slices on plastic wrap with 1 inch of space between them, cover with another sheet of plastic wrap, and pound them to about 1/16 inch thick.
3. Set 3 beef slices next to each other with a slight overlap, making a 6-inch square. Season the square lightly with salt, then place 3 scallions across the beef, running the same way as the grain. Roll the meat snugly around the scallions, then secure it with kitchen twine at the ends and anywhere the slices overlap. Use the same method for the rest of the beef and scallions.
4. In a small bowl, mix the sake, mirin, soy sauce, and sugar until the sugar has dissolved. Place the rolls in a small dish, pour the marinade over them, and turn them so they are coated. While you get the grill ready, let them marinate for 15 to 30 minutes, turning them now and then.
5. Fill one chimney with charcoal and light it. Once the coals are fully lit and coated in gray ash, dump them out and spread them evenly across the coal grate. Put the cooking grate on, cover the grill, and let it heat for 5 minutes. Scrub the grate clean and oil it. Grill the rolls, saving the marinade, until every side is deeply seared, 2 to 3 minutes per side. Move the rolls to a cutting board and rest them for 5 minutes.
6. As the beef rests, transfer the saved marinade to a small pot. Set it over medium heat, bring it to a boil, and cook until it thickens slightly, 3 to 5 minutes. Snip off the twine and discard it. Slice each roll into 6 1-inch slices, arrange the pieces on a plate, and spoon the sauce over the top.