Step 1

Mix 2 tbsp Japanese soy sauce (koikuchi shoyu), 2 tbsp mirin, 2 tbsp sake, 1 tsp light brown sugar and 1 tsp rice vinegar in a small bowl and set aside.

Step 2

Wash 80 g Japanese leek (naganegi) and cut into 10cm (4 inch) pieces.

Step 3

Cut 150 g thinly sliced beef into long pieces and wrap them around each piece of green onion.

Step 4

Sprinkle with 1 tsp all-purpose flour and rub it evenly over the surface. Brush off any excess.

Step 5

Heat a frying pan on medium, and once hot add 1 tsp cooking oil. Swirl the oil around until the bottom of the pan is evenly coated and place the negimaki with the seam (edge of the roll) facing down. Turn and fry until evenly the meat is evenly browned all over.

Step 6

Add the sauce to the pan and fry until the sauce is slightly sticky and sticks to the surface of the negimaki. (Be careful not to cook down too much or it will become too salty and bitter.)

Step 7

Line a plate with 2-3 lettuce leaves and place the negimaki on top. Drizzle with any sauce leftover in the pan.

Step 8

Enjoy!