Recipe
Japanese Beef Skewers with Yakitori Sauce
Prep Time: 30-40 minutes
Cook Time: 35 minutes
Servings: 8 skewers
500 g Ocean Beef Flap
1/2 tsp fresh ground black pepper
8 wooden skewers
Sticky rice
Yakitori sauce: (or use store-bought)
2/3 cup soy sauce
1/4 cup brown sugar
2 tbs mirin rice wine
2 tbs sake can sub cooking wine
3 cloves garlic minced
1/4 cup water
2 tbs corn-starch
Togarashi: (or use store-bought)
1 tbs dried mandarin, tangerine or orange zest
2 tbs of dried chilli flakes
3 tsp Sichuan peppercorns, crushed in a mortar and pestle
2 nori sheets, broken or snipped into smaller pieces
2 tbs of white sesame seeds
2 tbs of black sesame seeds
1 tbs of poppy seeds
1 tsp ground ginger
2 tbs Crispy Shallots
Soak the wooden skewers in water for at least 30 minutes. Preheat grill, pan or BBQ. Prepare the sticky rice as per packet instructions.
Make the Yakitori sauce:
In a medium sauce pan over medium high heat whisk the soy sauce, brown sugar, rice wine, sake, and garlic. In a small bowl whisk the water and corn-starch. Add to the sauce pan and whisk. Continue to cook until it thickens.
Make the togarashi:
Mix all the ingredients together & store in an airtight container.
Prepare the beef skewers:
Slice the flap meat into thin strips and thread the meat onto the soaked wooden skewers. Reduce the heat of the grill to medium-low and place skewers on the grill. Take a basting brush and generously brush sauce on each skewer and cook covered for 2 minutes. Flip skewers after 2 minutes and baste once again. Cover and cook for an additional 1-2 minutes until meat reaches your liking. Discard remaining basting sauce.
To serve:
Spoon a thick row of sticky rice on the plate. Place 3 skewers on top of the rice and sprinkle with togarashi.