Ingredients :
1/3 cup reduced-sodium soy sauce
1/3 cup mirin (sweet Japanese rice wine)
1 tablespoon white miso (fermented soybean paste)
2 garlic cloves, lightly crushed
2 teaspoons finely grated peeled ginger
2 teaspoons fresh lemon juice
1/2 teaspoon toasted sesame oil
8 asparagus spears (12 ounces), trimmed, peeled
Kosher salt
4 6-ounce skinless, boneless chicken breasts, pounded to 1/8-inch thickness
1/3 cup thinly sliced scallions, divided
3 teaspoons toasted sesame seeds, divided
Ingredient Info:
Mirin and white miso are available at some supermarkets and at natural foods and Asian markets.
Preparation :
Preheat broiler. Line a rimmed baking sheet with foil and set a wire rack on top. Whisk soy sauce, mirin, miso, garlic, and ginger in a small saucepan. Bring to a boil; reduce heat to medium and simmer briskly, stirring often, until thickened and mixture measures 1/2 cup, about 5 minutes. Stir in lemon juice and sesame oil. Let cool slightly. Transfer 2 Tbsp. sauce to a small bowl and set aside.
Meanwhile, cook asparagus in a large deep skillet of boiling salted water until crisp-tender, about 3 minutes; transfer to a large bowl of ice water and let cool. Drain and pat dry.
Cut each flattened chicken breast lengthwise into 2 pieces. Arrange on a work surface. Brush top of chicken with sauce. Mix 2 Tbsp. scallions and 1 tsp. sesame seeds to a small bowl. Sprinkle remaining scallions and sesame seeds evenly over chicken. Place 1 asparagus spear lengthwise on top of each chicken piece (asparagus and chicken should be about the same length). Tightly roll meat around asparagus. Place bundles, seam side down, on prepared wire rack.
Brush top of rolls with sauce and broil, turning and basting halfway through cooking, until cooked through and nicely glazed, 6–7 minutes.
Transfer negimaki to a work surface and cut each into 1-inch lengths. Transfer to a platter, cut sides down, and drizzle with reserved 2 Tbsp. sauce. Sprinkle with reserved scallions and sesame seeds.