Chicken-asparagus Negimaki


  • 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


Deputy Food Editor Kay Chun Subs Chicken And Asparagus For The Traditional Combination Of Beef And Scallions In This Variation On The Classic Dish.

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