Negimayaki (ネギマ焼き） or negima as it's often abbreviated, is scallions or green onions wrapped in thinly sliced meat and pan fried. It's usually made with thinly sliced beef or pork in Japan. The thing is though, while very thinly slice meat is a standard cut available at any supermarket in Japan, here in Europe it's not. If I want that cut I have to ask the butcher to do it for me, or slice it myself.
However, ham and cured meat slices of all kinds is very easily available here, so that's what I use for this version of negima. The advantage of using ham, besides its availibity and handiness, is that it's already flavored, so you don't have to add any more seasoning. The saltiness of it flavors the green onion inside too. These cook up very quickly.