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–+ servings

Japanese Beef Skewers (Beef Kushiyaki)

Prep Time10 minutes
Cook Time10 minutes
Marinating Time30 minutes
Total Time50 minutes
Author Yuto Omura
Servings 3 Servings

Ingredients 
 

  • 300 g beef steak skirt, sirloin, ribeye, or strip, avoid very lean cuts
  • 1 tbsp Worcestershire sauce Japanese or British brands
  • 1 tbsp sake or dry sherry, white wine
  • 1 tbsp mirin or sake + sugar, cola
  • 1 tbsp grated apple or grated pear
  • ½ tbsp toasted sesame oil
  • 1 tsp oyster sauce
  • 1 tsp grated garlic or store-bought paste
  • 1 bay leaf
  • ½ tsp grated ginger root or store-bought paste
  • ¼ tsp salt for marinade
  • ⅛ tsp ground white pepper
  • sea salt for sprinkling
  • ground black pepper
  • Japanese chili powder (shichimi togarashi) or cayenne pepper
  • lemon juice

Instructions 

  • Take 300 g beef steak and cut off the fatty part. Cut the meat into 3cm square pieces (1¼ inches) and the fat into small cubes.
    Beef steak cut into bitesize pieces on a wooden chopping board
  • Place the cubes of beef and fat in a bag and add 1 tbsp Worcestershire sauce, 1 tbsp sake, 1 tbsp mirin, 1 tbsp grated apple, ½ tbsp toasted sesame oil, 1 tsp oyster sauce, 1 tsp grated garlic, 1 bay leaf, ½ tsp grated ginger root, ¼ tsp salt, and ⅛ tsp ground white pepper. Massage until all the seasonings are evenly distributed and the meat is fully covered, then marinate in the fridge for at least 30 minutes.
    Beef soaking in a Japanese style marinade
  • Preheat a grill or broiler on medium-high for 5-10 minutes. While you wait, push the beef onto skewers alternating between the meat and fat. Place the skewers onto a wire rack with foil underneath. Sprinkle with a pinch of sea salt and ground black pepper and place under the grill for 5 minutes.
    Marinated beef pushed onto skewers and placed on a wire rack ready for grilling
  • Turn the skewers over and season with another pinch of salt and pepper, then grill for 4 minutes.
    Half cooked beef kushiyaki on a grill
  • Once cooked through and slightly charred, remove from the grill and rest for a few minutes.
    Cooked beef kushiyaki on a wire rack
  • Sprinkle with a pinch of Japanese chili powder (shichimi togarashi) and a squeeze of lemon juice. Enjoy!
    Beef Kushiyaki (Japanese Beef Skewers) on a black rectangular plate with lemon wedges

Notes

If using bamboo skewers, soak them in water for 20-30 minutes to prevent burning.
Keep marinating time between 30 minutes (2 hours max).
Store leftovers in an airtight container in the fridge for 1-2 days, freezing is not recommended.
Meal Prep: You can marinate the raw beef up to 2 hours ahead and refrigerate it covered.
Reheating: If you must reheat leftover kushiyaki, use a skillet over medium-low heat for 1-2 minutes per side.
Serving ideas: Japanese Potato Salad with Kewpie Mayo, Chilled Spinach with Sesame Dressing, Edamame with Sea Salt, Miso Soup with Wakame