Beef Kushiyaki (Beef Skewer)
Thinly sliced beef rolled and skewered, grilled until caramelized at the edges — this is why beef kushiyaki has its own cult following.
Nutritionper 100 g›
218
Calories
20g
Protein
3g
Carbs
14g
Fat
Ingredients
| 12 oz | 340 g | beef sirloin or ribeye, very thinly sliced |
| 2 tablespoons | 30 ml | soy sauce |
| 1 tablespoon | 15 ml | mirin |
| 1 tablespoon | 15 ml | sake |
| 1 teaspoon | 5 ml | sugar |
| 1 clove | garlic, grated | |
| — | bamboo skewers, soaked |
Instructions
- Mix soy, mirin, sake, sugar, and garlic. Marinate beef for 20 minutes.
- Thread slices in a gentle fold or accordion style onto skewers.
- Grill over high heat for 90 seconds to 2 minutes per side — you want char and caramelization, not overcooking.
- Brush with extra marinade in the last 30 seconds.
- Serve immediately with thinly sliced green onion on top.