Negimaki

Negimaki is a Japanese-American dish of broiled strips of meat, traditionally beef, marinated in teriyaki sauce and rolled around scallions before being broiled; versions made with chicken and other meats also exist. It was created in Manhattan in the 1960s at the restaurant Nippon, after food critic Craig Claiborne suggested the restaurant needed beef-based dishes to attract American diners. Chef Nobuyoshi Kuraoka developed negimaki as a beef adaptation of a dish traditionally made with bluefin tuna. The name combines negi, the Japanese word for scallion, with maki, meaning roll. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/