Japanese Beef and Green Onion Skewers (Yakitori)

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Published: 1/28/2020

Kids love these little beef skewers, with their sweet/salty glaze of soy, mirin and sugar.

Serves: 4 Save

Ingredients (9)

  • 3 tablespoon soy sauce
  • 3 tablespoon mirin
  • 3 tablespoon sugar
  • 2 teaspoon rice wine vinegar
  • 1 1/2 pound boneless sirloin or beef tenderloin, trimmed, and cut in 1-inch cubes
  • 2 bunch green onions, white and light green parts only, trimmed in 1-inch lengths
  • 1/8 teaspoon coarse salt
  • 2 teaspoon peanut oil, plus additional for grill
  • 8 (10-inch) bamboo skewers, soaked in water at least 30 minutes

Directions

  1. Bring soy sauce, mirin, sugar and vinegar to a boil in a small, heavy saucepan. Reduce heat, and simmer 5 to 7 minutes, until slightly syrupy.
  2. Toss beef cubes with 1 teaspoon oil in a small bowl. Toss green onions with remaining 1 teaspoon oil and salt in a second bowl. Thread beef and onions onto skewers, using 3 onion sections between each piece of beef.
  3. Prepare a grill or heat a grill pan to medium-high. Lightly oil. Grill skewers 1 minute, turn, and grill 1 minute on second side. Brush with glaze, grill 1 minute more, turning, and brushing skewers with additional glaze. Transfer to a serving platter, and brush lightly with glaze again.

Winter Spiced Negroni

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Ingredients (6)

  • 1 oz. Tanqueray No. Ten Gin
  • 0.75 oz. Bitter Aperitif
  • 1 oz. Tawny Port
  • Orange Zest Garnish
  • Grated Nutmeg Garnish
  • Star Anise Garnish
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