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Beef yakitori skewers

  • 3:25 Prep
  • 0:10 Cook
  • 8 Servings


  • 2 tablespoons sake (see note)
  • 2 tablespoons dark soy sauce
  • 1 tablespoon Obento mirin seasoning
  • 1 tablespoon caster sugar
  • 2cm piece fresh ginger, finely grated
  • 800g beef rump steak, trimmed, cut into 3cm pieces
  • 4 green onions, cut into 3cm lengths
  • 1/2 cup Kewpie mayonnaise
  • 1 teaspoon S&B wasabi paste


  • You’ll need 8 pre-soaked bamboo skewers


  • 1
    Place sake, soy sauce, mirin, sugar and ginger in a medium glass or ceramic bowl. Stir until sugar dissolves. Add beef. Stir to combine. Cover with plastic wrap. Refrigerate for 3 hours, if time permits.
  • 2
    Drain beef from marinade. Thread beef and onion onto skewers.
  • 3
    Heat a barbecue chargrill or chargrill pan on medium heat. Cook skewers, turning occasionally, for 6 to 8 minutes for medium.
  • 4
    Meanwhile, combine mayonnaise and wasabi in a small bowl. Serve with skewers.

Source: taste.com.au


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