Ham Negimayaki

Scallions

Thinly sliced ham or cured meat of your choice.

 

Cut the green parts of scallions or spring onions into pieces about 5cm / 2 inches long. Put on a plate, cover with plastic wrap and microwave on HIGH for about 2 minutes. (Alternatively you can cook them in a pan covered with just enough hot water, for about 3 minutes.)  Cut the ham into pieces that are just a bit narrower than the length of the green onion pieces. Take small bundles of the onion and wrap the ham tightly around them.  Heat up a non-stick frying pan and add a tiny bit of oil. Put the ham-and-onion rolls with the roll ends down in the hot pan. Leave until the bottom is a golden brown (this also seals the ends). Turn over 2-3 times more to brown the ham all over.  You shouldn’t need any more salt, but if you like you can sprinkle on some allspice, or Chinese 5 spice powder, or chili powder, for a little extra oomph.  You can make as few or as many of these rolls as you require. They freeze very well. Reheat in the microwave or in a frying pan over medium-low heat with the lid on.