Japanese Beef Skewers with Edamame
These beef skewers taste better the longer you marinate them. Kushiyaki is a term used for grilled meat or vegetables on a skewer. Most people are most familiar with chicken yakitori which is grilled skewered chicken and a type of kushiyaki. I decided I wanted to try to make my skewers with beef instead.
Ingredients:
- 1 beef steak
- 2 stalks of green onion chopped
- 5 tbsp of soy sauce
- 2 tbsp of white wine vinegar or sake
- 2 tbsp of mirin
- 1 tbsp of brown sugar
- 1 tbsp of fresh ginger grated
- 1 tbsp of minced garlic
- 1 tbsp of sesame seeds
- 1 tbsp of olive oil
- Edamame
- 1 tsp sea salt
Directions:
- Slice the beef steak into cubes that will fit on your skewers
- Mix the green onion, soy sauce, white wine vineger, mirin, brown sugar, ginger, garlic and sesame seeds in a mixing bowl
- Add beef to the marinade and let it sit in the refrigerator covered with saran wrap for 1 hour or more
- Add the beef to skewers and grill on each side until cooked (approximately 2 minutes per side)
- Serve with your favourite side dish or alone
- Boil water in a small pot
- Add edamame to boiling water and cook for approximately 5 minutes
- Drain off water and put edamame in serving bowl
- Sprinkle sea salt on top of edamame
These Japanese beef skewers have a salty-sweet flavour to them and this meat on a stick dish goes well with the plain nature of edamame (soybeans). If you haven’t had edamame before, don’t eat the pods the beans are the part to eat and enjoy.
