Kevin's Umami Bomb Beef Negimaki

Thin-pounded filet mignon rolled around asparagus and scallion, smeared with wasabi and a dot of miso, seared seam-down, then rolled through a sizzling tamari-mirin glaze until it's glossy and downright drool-worthy. Finished with fresh scallion and an extra drizzle of sauce — this one earned a certified "umami bomb."

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Ingredients

• •1 whole filet mignon, sliced thin into about 7 pieces
• •1 bunch asparagus, trimmed and cut into short pieces
• •4 stalks scallions (green onion), cut into short strips
• •2 tbsp wasabi sauce, for smearing
• •2 tbsp miso paste, for dotting
• •2 tbsp Kikkoman sesame oil, for searing
• •3 tbsp tamari, for the glaze
• •3 tbsp mirin, for the glaze
• •1 tsp sriracha (optional, shown in ingredients but not seen used on camera)
• •1 tbsp scallion, chopped, for garnish

Steps

1. Slice the filet: Slice the filet mignon into thin pieces, about 7 slices total.
2. Palm pound: Pound each slice thin with the palm of your hand.
3. Short strips: Trim the asparagus and cut into short pieces, sized to fit across a beef slice.
4. Cut same: Cut the scallions into short strips, matching the same length as the asparagus pieces.
5. Smear wasabi: Smear a thin layer of wasabi sauce over each pounded beef slice.
6. 4 drops miso: Dot about 4 drops of miso paste onto each beef slice.
7. 3 green onion, 4 pc asparagus: Lay 3 pieces of scallion and 4 pieces of asparagus across each beef slice.
8. Roll & "set": Roll the beef tightly around the asparagus and scallion filling and set it seam-side down. Repeat with all the slices.
9. Heat the sesame oil: Heat sesame oil in a pan over medium-high heat.
10. Sear seam-side down & cover: Place the rolls seam-side down in the hot pan and cover.
11. Flip when brown: Flip each roll once the seared side is browned, and continue searing the remaining sides.
12. Add tamari: Pour tamari into the pan around the rolls.
13. Add mirin: Add mirin to the pan and let the sauce bubble and reduce into a glaze.
14. Roll in sauce: Use tongs to roll each negimaki through the reduced pan glaze until well coated.
15. Plate: Arrange the glazed rolls on a plate, asparagus tips facing out.
16. Extra sauce: Drizzle the remaining pan glaze over the plated rolls.
17. Garnish and serve: Top with chopped fresh scallion and serve immediately — this one's an umami bomb.