Beef Yakitori

By lorik

Ingredients

• 1/2 cup soy sauce
• 2 tablespoons vegetable oil
• 2 tablespoons lemon juice
• 1 tablespoon sesame seeds
• 2 tablespoons white sugar
• 2 green onions, thinly sliced
• 1 clove garlic, minced
• 1/2 teaspoon ground ginger
• 1 pound sirloin steak, cubed
• Vinegar Marinated Yakitori from Food & Wine
• 1/2 cup mirin
• 1/2 cup unseasoned rice vinegar
• 1/4 cup sake or sherry
• 2 tablespoons light brown sugar
• 2 tablespoons soy sauce
• 1 1/2 pounds boneless short ribs—sliced 1/2 inch thick, then cut into 2-inch pieces (have your butcher do this)
• 10 scallions, white and light green parts sliced crosswise into thirds
• 3/4 pound shiitake mushrooms, stemmed
• 20 bamboo skewers, soaked in water
• Rice bran oil, for brushing
• Kosher salt Pepper
• Togarashi, for serving

Details

Servings 4
Preparation time 15mins
Cooking time 270mins
Adapted from allrecipes.com

Preparation

Step 1

In a glass or plastic bowl, whisk together the soy sauce, oil, lemon juice, sesame seeds, sugar, green onions, garlic, and ginger.

Thread the meat onto skewers. (If you are using wooden skewers, soak them 30 minutes first.) Place the skewers in a plastic or glass container just large enough to hold them, and pour the marinade over the meat, turning to coat well. Cover, and chill for a minimum of 4 hours.

Preheat grill for high heat, and position grate 5 inches from coals.

Brush grate with oil, and place skewers on grill. Grill for 10 to 15 minutes, occasionally turning kabobs to ensure even cooking.

Variation:
Step 1
In a large bowl, whisk the mirin, vinegar, sake, brown sugar and soy sauce. Toss 
in the short ribs along with the scallions and mushrooms. Cover and refrigerate 
for 20 minutes.


Step 2
Alternately thread the beef and scallions onto half of the skewers. Thread the mushrooms on the remaining skewers. Brush with rice bran oil. Season with salt and pepper.


Step 3
Preheat a grill pan. Grill the beef and mushroom skewers over moderately high heat until the meat is medium-rare and the mushrooms are tender, about 2 minutes per side. Transfer the skewers to a platter, sprinkle with togarashi and serve.