Maki means roll. With negimaki, you’ll find green onions or scallions wrapped in a thin-sliced protein — usually beef, which is then grilled or roasted. The scallion or green onion imparts wonderful juices and flavors into the meat and vice versa; the meat adds a lot to the green onions in terms of sharing juices and fats. If cooked properly, it leaves the green onion at the perfect texture where the harshness has come out of the onion and it starts to turn to the sweeter side, like onions do when you cook them. But it keeps a nice texture, so there’s a little crunch and a little bite to it.

Read More: https://www.foodrepublic.com/2015/12/01/a-basic-guide-to-japanese-meats/