Beef Yakitori Recipes

Steps:

• 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.

Steps:

• Place water in sauce pan over high heat in medium saucepan and bring to a boil. Add rice, stir. Cover rice and reduce heat to low. Cook rice 18 minutes or until tender.
• Preheat coals for tabletop hibachi or preheat grill pan over medium high to high heat.
• Combine sherry, sugar, dark soy and oil in a shallow dish. Turn cut chicken and scallions in marinade and let stand 10 minutes. Wash hands.
• Combine ginger and soy, oil and sesame oil in a second shallow dish for the beef. Cut raw meat against the grain in thin strips. Thread strips on to skewers, reserving several skewers for chicken, set into ginger and soy mixture. Season meat lightly with steak seasoning blend and turn in ginger and soy to coat. Set meat aside. Wash hands.
• Toast sesame seeds in a small skillet over moderate heat until they pop and are lightly toasted. This process will develop the flavor of the sesame fully. Combine the sesame seeds with five-spice powder and grill seasoning blend on a piece of wax paper or on a plate. Coat tuna with a scant drizzle of oil and sesame oil to help seeds and spices adhere to fish. Coat fish pieces in sesame and spices.
• Cook chicken pieces and scallions in a single layer over hot coals or on hot grill pan for 3 or 4 minutes on each side. Transfer chicken and scallions to a serving plate and set several bamboo skewers on the edge of the plate for spearing meat and scallions.
• Place beef skewers on hot grill surface and cook 2 to 3 minutes on each side in a single layer, turning once. Transfer to a serving plate.
• Cook fish on hot grill surface 1 to 2 minutes on each side and transfer to a serving plate. Tuna will be rare. Serve with several skewers on plate's edge for spearing.
• Transfer pickled watermelon rind, pickled ginger and pickled onions to ramekins and place along side grilled meats and fish for condiments. Serve with hot rice and extra soy sauce for dipping. Kiwis, tangerines and Asian pears are a nice offering of fresh fruit to round out this light menu.

Steps:

• In a glass or plastic bowl, whisk together the soy sauce, oil, lemon juice, sesame seeds, sugar, green onions, garlic, and ginger.
• Thread the meat onto skewers. (If you are using wooden skewers, soak them 30 minutes first.) Place the skewers in a plastic or glass container just large enough to hold them, and pour the marinade over the meat, turning to coat well. Cover, and chill for a minimum of 4 hours.
• Preheat grill for high heat, and position grate 5 inches from coals.
• Brush grate with oil, and place skewers on grill. Grill for 10 to 15 minutes, occasionally turning kabobs to ensure even cooking.

Steps:

• In a small saucepan, combine soy sauce, sugar, mirin, sake, garlic and gingerroot.
• Cook over medium high heat 3 to 4 minutes.
• In a small bowl, blend water and cornstarch.
• Stir constarch mixture into soy sauce mixture.
• Cook until thickened, stirring constantly.
• Strain sauce.
• Keep at room temperature for up to 24 hours.
• Refrigerate.

Steps:

• Put mirin, soy sauce, sugar and garlic, if using, into a medium-sized sauce pan, and cook over medium heat until there is only half as much sauce remaining.
• Let cool slightly while you are preparing the chicken.
• Cut chicken into bite-sized pieces; keeping the skin on is usual in Japan.
• Thread chicken onto skewers, alternating with green onion if desired.
• Begin grilling the chicken skewers on both sides without the sauce, when the meat starts changing color, brush the sauce on both sides, and continue grilling, brushing on sauce about 3 times total, and turning until done.

Steps:

• in 9x5 inch loaf pan, combine soy sauce, lemon juice, garlic, ginger, oil, sesame seeds and onion.
• Thread meat on 18 to 20 six inch bamboo skewers, pushing the skewer in and out as though sewing.
• Place skewered meat in marinade, turn to coat all sides.
• Cover and refrigerate 4 hours; drain.
• Arrange on broiler pan and broil 5 to 8 inches from heating element.
• Broil 1.5 to 2 minutes; turn to broil 1 minute longer.
• Serve hot.