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japanese beef skewers with dipping sauce

Kushiyaki - Japanese Beef Skewers

5 from 1 vote
Print Recipe
Course: Appetizer, Dinner, Entree, Lunch, Main
Cuisine: Japanese
Keyword: Beef, Chicken Marinade, Grill, Japanese, Kamado Joe, Kushiyaki, Sake, Skewer, Skewered, Steak, Street Foods
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 servings
Author: Chef Tony Zentgraf
Microplaning or finely grating the ginger and garlic, along with chopping the scallions allows them aromatics to melt away in the marinade.
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Equipment

  • 12 Pre Soaked Skewers

Recipe Multiplier

  • 2 lbs Skirt Steak or Flank Steak
  • ½ cup Soy Sauce
  • ¼ cup Sake
  • ⅓ cup Brown Sugar
  • 1 tbsp Ginger grated
  • 3 ea Garlic Cloves grated
  • 2 tbsp Sesame Oil
  • 1 tbsp Chili Oil
  • 2 ea Green Onions chopped

Instructions

Preparing the Steak

  • Trim any unwanted fat from the steak.
  • Cut the steak in to 1" wide by 2" long pieces (diced or sliced) Reserve until marinade is prepared.

Preparing the Marinade

  • In a bowl, combine the brown sugar, soy sauce, sake and mix to combine and dissolve the sugar.
  • Add the ginger, garlic, scallions, oils and sesame seeds. Mix to combine.
  • Marinate the beef for 1-4 hours.

Grilling the Kushiyaki

  • Skewer the beef onto the skewers. Placing 5-6 pieces on a 10" skewer.
  • Preheat the grill. Charcoal is best for Kushiyaki but gas will work as well.
  • Grill the beef basting between turns.
  • Once the beef is cooked to your liking, remove from the grill and serve with brown or white rice.
    Enjoy!

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