Beef-rolled Scallion Teriyaki

It is an ironclad rule to add the teriyaki sauce at the end, after all ingredients have been cooked, to bring out the glaze and fragrance, while being careful not to burn the sauce.

Beef-rolled Scallion Teriyaki
Photographed by Osamu Enomoto

Recipe by
Junko Takagi







Calorie count is per serving

Ingredients (Serves 2)

  • 4 slices beef loin (thinly sliced) (100 g)
  • 8 scallions
  • [A]

    • 1/2 tsp sake
    • 1/2 tsp soy sauce
  • [B]

    • Slightly less than 1 tbsp soy sauce
    • 1 tsp sugar
    • 1 tsp mirin
    • Slightly less than 1 tsp sake
  • 1/2 tbsp vegetable oil



Spread out the slices of beef in a metal tray or other dish. Mix together the ingredients for [A] and pour in to cover, then let sit 5 min to marinate. Wash the scallions and wipe off any moisture from their surfaces, then cut off the root ends. Cut them into pieces 10 cm long. In a small bowl, combine the ingredients for [B] and mix together thoroughly to make the teriyaki sauce.


Briefly drain the liquid off of the beef, then spread each slice flat with the long edge running vertically. Place 1/4 of the scallions on each, and roll up tightly.


Place the scallions at the close end, and roll tightly, using your fingers to press the hoso-negi green onions inward as you roll.


Oil a frying pan with vegetable oil and preheat over medium heat, then place the beef rolls in, with the seams down. Once the meat at the seam has fully cooked shut, use cooking chopsticks to occasionally roll the beef rolls around, frying for about 2 min. When the meat has changed color, add the teriyaki sauce and quickly coat.