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, but negimaki are also commonly made with other meat such as chicken.
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]
