Ingredients:
1 pinchkosher salt
1 small carrot (about 4 ounces), cut into 3-inch-long matchsticks
10 (about 4.75 ounces), cut into 3-inch pieces, plus more, thinly sliced, for garnish
1 (1-inch) piece ginger, peeled and finely chopped
2 garlic cloves, finely chopped
1/4 cupmirin
3 tablespoonsoyster sauce
1 tablespoonsoy sauce
1/4 teaspoonsesame oil
1/8 teaspoonblack pepper
1/8 teaspoonsesame seeds, crushed, plus more for garnish
10 Angus ribeye slices (about 10 ounces), ⅛ inch thick and about 1½ to 2 inches wide
1/4 cuppotato starch
1/4 cupgrapeseed or any neutral oil
2 cupscooked short-grain white rice
Aji nori furikake, for garnish
Directions:
Fill a small pot with water, add the salt, and bring to a boil. Fill a bowl with ice water. Par-boil the carrots for 1 minute and 30 seconds, adding the scallions during the last minute to blanch. Plunge the carrots and scallions in the ice water. Once completely cooled, transfer to a plate.
In a small bowl, mix the ginger, garlic, mirin, oyster sauce, soy sauce, sesame oil, black pepper, and sesame seeds. Set the sauce aside.
Set aside at least 10 toothpicks. Arrange a slice of beef with the long side facing you. Place 4 to 5 pieces each of the carrots and scallions on one end of the beef slice perpendicular to the beef. When grouping the scallions together, be sure to include both the white and green parts. Tightly roll one end of the beef slice with the carrots and scallions inside the roll so they do not fall out. Secure by skewering the toothpick in the middle of the roll. Repeat with the remaining beef, carrots, and scallions.
Place the potato starch on a small plate. Lightly coat each beef negimaki with the starch.
In a large skillet over medium-high heat, warm 2 tablespoons of the grapeseed oil; swirl to coat the pan. Once the oil is shimmering, cook half of the rolls, adjusting the heat as needed, for about 1½ minutes on each side, until dark golden brown and the beef is medium-rare. You can cook the roll longer depending on how you like your beef cooked.
Reduce the heat to medium-low and pour in half of the sauce. Cook, turning the rolls halfway through, for 2 to 3 minutes more, until the sauce is thickened and reduced.
Transfer the rolls and sauce to a plate. Wipe out the skillet and repeat with the remaining rolls and sauce. Let cool for 5 minutes, then carefully remove the toothpick from each roll.
Divide the beef negimaki and rice between 2 plates. Generously garnish with the sliced scallions, sesame seeds, and furikake.