The most difficult part of making Negima is said to be slicing the meat thin enough to wrap around the scallions. Worth asking a butcher for ultra-thin cut sirloin. maybe freezing the meat a bit first would make it easier to slice at home. Possibly easier is using pork, chicken, or veal sold as thin cutlets. With a little pounding they're thin enough. From Bittman's Best Recipes in the World.
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Created: Jul 25, 2015 1:11:41 AM
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from Food.com: Asian Recipes http://ift.tt/1LJlwBm
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