 How to say hello in Japanese Konnichiwa Ha ha ha I fucking can't Konnichiwa Frank Sun is making beef negamaki and if you guys actually watched my YouTube channel more and you know maybe you liked the video and shared it around I would have a lovely wazin half white half Japanese goddess making this for me so I wouldn't have to do it or at least she would be behind the camera so until we get some Mulan looking good guys it's a joke I know Mulan is Chinese until we get some Mulan looking girl over here I don't know what to tell you but let's get started as usual every ingredient is as high quality as possible starting with the main attraction our 100% grass-fed flank steak from Frankie's Street Range Meat almost every beef negamaki recipe calls for flank steak so that's what we will be using we have some organic scallions a.k.a. green onions and then the rest of the ingredients are in the marinade and there is some variation when you look up different recipes of course we have done some substitutions to make it healthier such as coconut aminos instead of soy sauce we're using organic coconut oil instead of toasted sesame oil and that's a big one because that stuff can be really really inflammatory but we do have regular sesame seeds that we will toast and garnish with we have some of the Himalayan pink salt from Frankie's Street Range Meat we have some local honey and two things you- this fucking thing keeps falling I'm not performing the best balancing act today now two things you might not have are fuck this fucking thing I'm losing my mind you can stay there knocked over now two things you might not have are sake and mirin sake being a Japanese rice wine and mirin being a Japanese rice seasoning if you look on the ingredients here and it typically have we did find some organic mirin online and the sake I just went to the local liquor store and bought some Daiginjo which means they polished the rice the highest amount which means it's going to be the least inflammatory the highest quality you can't really substitute this stuff for something else because it does give it a very specific flavor but let's get started so we're going to start off by blanching our scallions and I plan on using mostly the bottom so I'm going to chop off the top half so we'll just put our scallions in the boiling water the beef gets grilled so we need to soften these up if we're going to be able to eat them and in this pan over here I'm just going to put some of our sesame seeds to toast now we don't have an ice bath so we're only going to do about 45 seconds okay so we got our green onions cooling off on a towel we're just going to put these on the side sesame seeds just on a medium medium high heat so they get a little bit of brown on them like that now we're going to mix the marinade real quick so that we can reduce half of it into a glaze while we are prepping the meat so we need half a cup of sake half a cup of mirin about a third of a cup of our coconut aminos two tablespoons of honey then we're going to do a tablespoon of salt two tablespoons of oil then we're going to crush and peel two cloves of garlic and we're going to mix this up to make sure the honey and the salt is incorporated into everything else so half of this marinade is going to go in a small pan at medium heat we're going to reduce this into a glaze that we can put on the negamaki after it's done so this is going to sit on the stove top for 10-15 minutes now you're supposed to leave the meat in the freezer a little bit to firm it up so it's easier to slice thinly but I didn't exactly sharpen my knife either so we're kind of just winging this and honestly just go to your local H Mart they have some beef sliced really thin try this recipe out even though it's grain fed beef maybe if you do really like it then next time around you can start doing the grass fed yourself but this is a lot of the work of the recipe so the flank steak you can see the grain really really easily we're just going to slice in half well did you know that on Frankie's range meat this is actually two flank steaks so we separated the flank steaks we cut them in half we're going to cut them in half the other way so we have a nice base to slice from so this is a lot more manageable to slice somewhat thin pieces I would say about a quarter inch thick I think if you go any thinner than that the meat might start falling apart when we go to pound it however those short asian girls with those tall white dudes don't seem to fall apart from the pounding so go figure so we have our meat mallet just going to be gentle and we're just going to pound this to about half of the original thickness we're not doing some paper thin veal or chicken cutlets or anything like that we just want a nice base to roll our scallions in now if you want to get Michelin star with your Nagamaki you can grab your knife and start doing all sorts of geometrical shapes but we're keeping it simple today our glaze is reducing nicely on the stove so I'm going to finish pounding these out guys and we'll see you in a second so we pounded out maybe half a pound of steak I'm just going to take the rest of this and put it in a towel I'll either grill it later or make some more Nagamaki if you guys don't know about this it's kind of like the best way to put meat away in the fridge just a dry clean cotton towel so now we have our scallions so here I'm going to line the scallions up by the bottom root and just barely chop that off and then we're going to do one more chop where they start turning green and then we're going to even those green tops out in case we need some extra ones the green part can be kind of chewy and grassy so I prefer to use the white part but as you can see most of the scallion is not the white but the scallions are really cheap like a dollar or two a bunch so if you want you can just buy a lot of them and then only have the white but I need to put some beef stock in this glaze too to be honest so we have everything ready our beef, our onions, marinated over there and some toothpicks to keep everything together I've had these in restaurants a few times that's how I found out about it and I find they always put way too much green onion compared to beef like you're still chomping on onions after you're done chewing the beef so we're going to do maybe two of these per roll and then we're just going to take our toothpick through to keep it together same thing two green onions roll up the meat we lose one we didn't actually lose one but you'll notice if you squeeze the onions a little too much the inside can kind of pop out so just put it back in you can't put the Asian girls punani back together like that as easily but I'm sure they have some surgeries for that now now usually in the restaurant the beef will be a lot longer and they'll put more green onions in it so the pieces end up a lot larger but this is way easier to do I'll do one more for you guys two green onions roll up the beef take our toothpick and just go through everything so we're just checking on the glaze here it has reduced mostly you could go thicker and get like kind of a syrup but this is a perfect consistency very very floral, very fragrant you can tell all the sugars and everything is kind of concentrated and melded together alright so we have all the beef done now we're going to put it in our marinade this is probably enough marinade for a pound so we definitely have some extra in here so we got our beef in here half hour, an hour that's plenty of time for this marinade now I do use plastic wrap however I make sure that it does not come into contact with the food so we'll see you guys hopefully I have a stroke from working so hard making this God forsaken recipe and we don't have to finish it now I wasn't planning on cooking out here because it's so dark but look how bright this flashlight is guys holy shit it's so bright alright, is the battery dead? so my main grill is out of commission because the grates are really rusted I got to burn that off but I got this Coleman grill as a gift it's like this portable thing and it runs on this butane so maybe not the healthiest heat source but I'm going to try it out so we have our Nagamaki here all marinated I just have a plate over here to put them on when they're done this flashlight is just overheating so much I don't know what's hotter the grill or this flashlight over heated so we're going to use my phone light for a little bit I don't like how they designed these grates like isn't the point of using a grill to get gas flavor, why is it mostly like a plancha but these cook really quick guys because it's just that thin pounded out layer of beef wrapped around the scallions so it shouldn't be more than 2 or 3 minutes on each side I mean in hindsight if we used the other grill for these we would have blasted them in about 5 seconds well now that our new grill is a mess the Nagamaki is done pow okay not my finest grill work but we're working with limited equipment the end is near so we have our nicely grilled Nagamaki we're going to take the toothpicks out and plate them up but I am not cut out for this bullshit that's fucking ridiculous I can't even, this is why like I'm not artistic at all I can't even get a piece of fucking cylindrical beef to stand up on itself oh my god see what I'm about as dexterous as a dead fucking chicken I can't even wipe the plate without knocking all this shit over so we have our 5 Nagamaki plated up so the glaze that we had on the stovetop thickened up quite a bit as you guys could see so this we're going to spoon on top make a little mess on the outside of the plate to make up for our own mess and then we have our toasted sesame seeds sprinkle some of these on top okay trust the process right somewhat presentable I mean regardless of how good this tastes I doubt I will ever be making this again same with those Chinese dumplings it's just so much work it's so much work way better than the restaurant, way better way better the beef to scallion ratio is on point nice sweetness in the glaze the grass red beef has a great depth of flavor I think this is another one of those dishes that kids will really like because of the sweetness nice grilled flavor overall guys very very delicious I think the meat can be seasoned a little bit more some more salt and maybe the scallions can also be maybe poached in some salted water but overall it's excellent I think with a little refinement you can make something that looks just as good as it tastes so you guys can go to Frankie's Meat where you'll find the flank steak we got the salt on there too and I think for the most part that's everything in this recipe that I have and if you guys do want to support my other businesses they are all on frank-safano.com but as always guys please drop a like on the video leave a comment down below make sure to subscribe and check that notification bell and I'll see you guys soon bye