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 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.
- ^ 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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This page was last edited on 1 March 2024, at 16:55