Image of Kushiyaki – Japanese Beef Skewers

Kushiyaki – Japanese Beef Skewers

Microplaning or finely grating the ginger and garlic, along with chopping the
scallions allows them aromatics to melt away in the marinade.

Servings: 4 servings

Author:

Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes

Course:

Dinner Lunch Appetizer Main Entrée

Cuisine:

Japanese

Keywords:

Steak Grill Kamado Joe Chicken Marinade Skewered Japanese Beef Skewer kushiyaki sake Street Foods

🧂 Ingredients

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

1 Trim any unwanted fat from the steak.
2 Cut the steak in to 1" wide by 2" long pieces (diced or sliced) Reserve until
marinade is prepared.
3 In a bowl, combine the brown sugar, soy sauce, sake and mix to combine and
dissolve the sugar.
4 Add the ginger, garlic, scallions, oils and sesame seeds. Mix to combine.
5 Marinate the beef for 1-4 hours.
6 Skewer the beef onto the skewers. Placing 5-6 pieces on a 10" skewer.
7 Preheat the grill. Charcoal is best for Kushiyaki but gas will work as well.
8 Grill the beef basting between turns.
9 Once the beef is cooked to your liking, remove from the grill and serve with
brown or white rice.

Enjoy!