Dear SOS: Many years ago, a Japanese restaurant in Gardena (which has since closed) made a very tasty flank-steak dish called negimaki (beef with onions). It was thin slices of flank steak rolled around green onions with a tempura-style sauce.
I have not been able to find it anywhere else, and my Japanese friends can’t find it in their cookbooks.
Rancho Palos Verdes
Dear Sally: Timing is everything. Your letter arrived the same week as a new cookbook called “Global Gourmet: A Multicultural Cookbook” by Kathleen Bart (Reverie, $19.95). Aimed at young cooks, it describes a traditional menu from each of 12 regions of the world, including Japan. It includes a recipe for negimaki meeting your description, but using sirloin rather than flank steak.