Negimaki
Negimaki (ねぎ巻き) is a Japanese American food consisting of broiled strips of meat marinated in teriyaki sauce and rolled with scallions (negi).[1] Originally beef was used, but negimaki are also commonly made with other meat such as chicken.
History
[edit]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
[edit]- ↑ Saveur. Meigher Communications. 2004. p. 44.
- 1 2 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.
- ↑ Page, Karen (2017-10-31). Kitchen Creativity: Unlocking Culinary Genius with Wisdom, Inspiration, and Ideas from the World's Most Creative Chefs. Little, Brown. ISBN 9780316267786.
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