Kale-and-Scallion Negimaki

Ingredients

• 0.5 pound kale 
• 0.3 cup mirin 
• 1.5 tablespoons miso red
• 8  scallions quartered
• 0.5 teaspoon sesame oil toasted
• 35 servings sesame seed toasted for garnish
• 1 tablespoon sugar 
• 0.3 cup tamari sauce 
• 1.5 pounds thick of tenderloin steak 
• 35 servings vegetable oil for brushing

Equipment

• bowl
• sauce pan
• whisk
• toothpicks
• grill
• grill pan

Directions

1. In a small bowl, whisk together the tamari, mirin, red miso, sugar and sesame oil.
2. Spread 1 teaspoon of the mixture on each side of the beef slices. Refrigerate for 1 hour. Reserve the remaining marinade.
3. In a saucepan of salted boiling water, cook the kale until bright green, 2 minutes.
4. Drain and lightly squeeze out the excess water.
5. On a work surface, lay out a slice of beef with a long side facing you.
6. Place 1 scallion slice across the lower edge. Top with one-eighth of the kale; some of the kale should extend beyond the short sides of the meat.
7. Roll the meat up over the filling very tightly. Secure the roll with 2 toothpicks. Repeat with the remaining meat, scallions and kale.
8. Light a grill or preheat a grill pan.
9. Brush the rolls with oil. Oil the grill grate. Grill the rolls over high heat until charred, 2 minutes.
10. Brush the rolls with some marinade and grill for a few seconds more, until glazed.
11. Transfer the rolls to a work surface. Discard the toothpicks.
12. Cut the negimaki into 1-inch lengths.
13. Transfer to a platter, cut sides up, and drizzle with the remaining marinade.
14. Sprinkle with sesame seeds and serve.