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Veal Negemaki with Mushrooms



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6 lb. veal leg, top round, cap off (IMPS/NAMP 349A)
24 green onions, trimmed
1-1/2 lb. sliced stemmed fresh shiitake mushrooms
12 oz. shallot, chopped
1/4 cup fresh garlic, chopped
3/4 cup olive oil
12 oz. dry white wine
12 oz. consommé
12 oz. Teriyaki sauce
ground white pepper, to taste
1-1/2 lb. fresh enoki mushrooms
12 tbsp. butter, softened


  1. 1
    Cut veal into 24 four-ounces slices. Pound slices into a square shape, _-inch thick. Cut green onions into pieces as long as the pounded veal slices.
  2. 2
    Place 1 green onion at end of 1 veal slice; roll up jelly roll style, enclosing onion. Tie roll at 1½-inch intervals. Repeat with remaining veal and onions. Refrigerate, covered.
  3. 3
    Lightly brown 2 veal rolls under the broiler. Finish cooking rolls in oven.
  4. 4
    Sauté 2 ounces shiitake mushrooms, 1 ounce shallot and 1 teaspoon garlic in 1 tablespoon oil until tender. Deglaze pan with 1 ounce wine. Stir in 1 ounce each consommé and teriyaki sauce. Season with pepper. Add 2 ounces enoki mushrooms; cook and toss until firm-tender. Remove from heat; whisk 1 tablespoon butter into sauce until blended. Keep warm.
  5. 5
    Cut veal rolls crosswise into thin slices. Arrange slices in a circle on plate. Pour mushroom sauce into center of circle.

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