Japanese ENTREE (not Ontray) you'll need to know that for your class.
1/2 cup fermented soy sauce
4 tablespoons dry red wine (NOT cooking wine)
2 bunches scallions (green onions) with the white part
reserved, cut the scallions into 3" long pieces
1 tablespoon brown sugar
1 tablespoon toasted sesame oil
1/2 teaspoon finely minced fresh garlic
1/2 teaspoon finely minced fresh ginger
1/2 lb Flank steak sliced across the grain (to about 2" wide and 4" long) and pounded thin
Toasted sesame seeds for garnish
2 Tablespoons canola oil
Marinate the flank steak in the soy, wine, sugar, ginger, garlic and sesame oil in a sealed ziploc bag 4 hours to overnight turning the bag occasionally to ensure even marination.
Remove the slices and dab dry with paper towel and roll a few scallions into each slice lengthwise so the scallions protrude from each end of the roll. Reserve the remaining marinade.
Brush a hot skillet or grill with canola oil and grill the rolls on all sides until the outside starts to brown and the correct amount of doneness is achieved inside...usually about a minute on each side of the roll.
Remove the rolls from the skillet or grill and set aside. Using the same skillet if you sauteed the rolls pour in the remaining marinade with 1/4 cup water and reduce over medium heat until the liquid coats the back of a spoon.
Drizzle over the Negimaki, sprinkle with toasted sesame seeds and serve.