Making Negimaki

When an online friend heard I didn't know what negimaki was, he ordered steaks sent to our house so I could try making it.  I also recieved a three page email with detailed directions, including instructions such as to "beat the ever lovin' poo nuggets" out of the meat and to roll up the meat as if I "was rolling a cigarette." 

I'd enjoy cooking more if cookbooks were as fun to read as these instructions were. 

This morning, I finally had all the ingredients assembled.  I needed mirin, soy sauce (I bought good, gluten free soy sauce), sugar, and sake for the marinade.  I made that, set it aside in the fridge, then did the prep work for the meat.  I'll marinate the meat this evening; it needs only about 45 minutes in the marinade, and you're not supposed to over do it.