NEGIMAKI

My friend Chef Alex borromeo taught me how to make sushi and negimaki. Negimaki is one of my favorite in japanese sushi.Made from very fine and tender meat like sirloin,beef tenderloin and most expensive sometimes with KOBE BEEF. Japanese restos here in calgary and back then in the Philippines serve this with very special sauces like ponzu or teriyaki but i found very sour and too sweet to my taste.
Chef Alex of BENKAY Dusit hotel manila has his own version of negimaki.His version was quite pricey because he uses KOBE BEEF instead of other meat.So expensive but the result was wonderful.I'm not that good in making sushi and negimaki but i would like to try one and replicate this succulent dish in my own way,,,

INGREDIENTS

10 oz. top sirloin
2 fresh stalks leeks, white and green part included
2 teaspoon mirin
2 tablespoon sake wine
Japanese mayo
salt and pepper

Cut sirloin lengthwise with very sharp knife ( Japanese knife not necessary). Pound with kitchen mallet if you have or just flatten it with your knife to make it thin. Careful not to tear the meat.Season with salt and pepper. Marinate meat in mirin and sake for just about 1 hour
slice leeks into 2 inches long and blanch in boiling water until tender but not mushy.
Cover your MAKISU ( bamboo sushi mat) with cling wrap. this is to prevent meat from sticking in bamboo mat and to make your negimaki looks Fantastic, and clean as well.
Lay tenderloin meat into bamboo mat,place 2 leeks at the top of the meat and roll it carefully, Secure with small toothpick and wrap again in cling wrap,Chill in cooler for a while.
Remove plastic wrap and sear the meat in a hot cast iron skillet for quick 10 minutes. I like to cook my meat to medium rare. So if possible,cook negimaki less than 10 minutes, Slice into one and half inch.place in a platter. Put Japanese mayo on top and serveperfect tandem of California maki and negimaki