Negimaki
Negimaki (ねぎ巻き) is a
broiled strips of meat marinated in teriyaki sauce and rolled with scallions (negi).[1] Originally, beef was used as the protein, but other types of protein, such as chicken
, are now commonly used in negimaki.
History
The dish originated in Manhattan in the 1960s at Restaurant Nippon[2] after the New York Times food critic Craig Claiborne suggested that something with beef was needed to appeal to the American diner.[3] According to the dish's inventor, Nobuyoshi Kuraoka, it was a variation of a dish traditionally made with bluefin tuna.[2][4]
References
- ^ Saveur. Meigher Communications. 2004. p. 44.
- ^ a b Fabricant, Florence (1982-10-06). "Adapting American Foods to Japanese Cuisine". The New York Times. Retrieved 2018-10-11.
- ^ Claiborne, Craig (1963-11-11). "Restaurants on Review; Variety of Japanese Dishes Offered, But Raw Fish Is Specialty on Menu". The New York Times. Retrieved 2018-10-11.
- ISBN 9780316267786.
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