Beef Yakitori
You can never have too many Japanese recipes, so give Beef Yakitori Head to the store and pick up soy sauce, ginger, garlic, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
To make the marinade, combine the mirin, soy sauce, chicken broth, ginger, and garlic in a small saucepan. Bring to a boil and simmer for 1 minute.
Pour the marinade into a shallow dish large enough to hold the meat and set aside to cool.
Cut the beef into 24 (1–inch) squares about 1/2 inch thick.
Add the beef to the cooled marinade, stir to evenly coat, and refrigerate for at least 1 hour, stirring occasionally.
Cut the trimmed green onions into thirds. Soak 12 (4– to 6–inch) bamboo skewers in water for at least 1 hour.
Preheat an outdoor grill.
Thread 2 pieces of beef and green onion, alternating, onto one end of each skewer. Grill the skewers until the meat is nicely browned and just a bit pink in the center, about 2 minutes per side.
Transfer the skewers to a plate or small platter and sprinkle with the sesame seeds. Set the plate on a warming tray to keep warm, if you wish.
Marinate the beef for up to 8 hours, refrigerated. It is best to skewer the meat and grill just before serving.