Konnichiwa, gourmets! Today we will tell you how to cook Kushiyaki or Japanese skewers. Usually, the words “skewers” and “Japanese food” are not associated at all, as in fact “curry” in Japanese cuisine, but by the way, the Japanese love curry very much, although they cook it in their own way.
What is a Japanese skewers – in fact, the same as in other cuisines – meat on bamboo sticks. It is usually prepared from chicken or pork, since beef appeared in Japanese cuisine relatively recently. Until the 1860s, the Japanese did not eat beef at all, and even now it is not available to everyone, if, for example, we take the Wagyu black cow variety.
Today we will cook beef tenderloin without veins, film and tendons. We use an electric grill, but you can also use a simple frying pan or barbecue. We couldn’t find bamboo sticks anywhere, so we had to use ordinary wooden skewers, after soaking them in water for a couple of hours.
The whole magic of cooking kushiyaki is in the marinade, which makes the meat incredibly tasty and savory. Since we use sugar in the marinade, the meat turns out to be glazed, and garlic and ginger give a unique flavor.
Japanese skewers
Kushiyaki what kind of dish is this
kushiyaki is grilled marinated beef or chicken in the Japanese style. The meat turns out to be very interesting in taste. In two hours, each piece has time to marinate in the refrigerator. To prepare this dish, you can use a grill pan, an open-fire grill on your site, or an electric grill.
Ingredients
– Cane sugar or plain white
– Sesame seeds, fried
– Garlic
– Fresh ginger or powder (2 times less than indicated in the recipe)
– Soy sauce
– Sake or expensive vodka (2 times less than indicated in the recipe) or simply do not add this ingredient.
– Olive or rapeseed oil
– Green onions
– Beef
Kushiyaki recipe
Peel and finely chop the garlic and ginger. You can use a fine grater.
Finely chop the green onions.
Marinade: mix sugar, soy sauce, garlic, ginger, sesame seeds, sake, onion, oil in a large bowl. Mix everything well several times.
Cut the beef slightly thicker than the thickness of the skewer.
Add the pieces of beef to the marinade. Put it in the refrigerator for a couple of hours at least.
Place the pieces of beef on skewers and fry in a grill pan or on a regular grill with an open fire.
Recipe type: Skewers
Recipe type: Japanese
Yield: 4-6
Prep time:
Cook time:
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