Make the teriyaki sauce

• Whisk the soy sauce, mirin, sake, brown sugar and grated garlic in a bowl until the sugar dissolves.

Roll the negimaki

• Lay the thin beef strips flat and place a few scallions along one edge.
• Roll the beef tightly around the scallions and secure with a toothpick if needed.

Sear the rolls

• Heat the sesame oil in a frying pan over medium-high heat.
• Sear the beef rolls on all sides until browned.

Glaze and finish

• Pour the teriyaki sauce into the pan and turn the rolls to coat.
• Simmer until the sauce thickens and glazes the beef.

Serve

• Slice the rolls into pieces, spoon over the pan glaze and sprinkle with toasted sesame seeds.