Beef Yakitori Skewers
FAQ
Can I use other cuts of beef?
Yes, but keep it thin. Ribeye, sirloin, or shaved beef work best. Thicker cuts won’t cook properly in such a short time.
Can I cook these in the oven?
Yes. Use a very hot broiler/grill setting and place the skewers close to the heat source. Turn often for even browning.
Can I substitute the sake?
Yes, dry sherry is the closest swap (1:1). Dry white wine also works. For a non-alcoholic option, use rice vinegar with a pinch of sugar or a light stock with a splash of vinegar.
Why is my glaze burning?
The glaze is usually added too early or the heat is too low and prolonged. Brush it on at the end over high heat so it caramelizes instead of burning.
Can I make the skewers ahead of time?
Yes. You can assemble them a few hours in advance and keep them refrigerated until ready to cook
Chef’s Tips
- Use thin-sliced beef (hot pot or fondue style) so it cooks fast and stays tender.
- Keep heat high and fast, you’re searing, not slow cooking.
- Don’t pack the skewers too tightly or the beef won’t caramelize properly.
- Brush glaze at the end of cooking, not the whole time, or it will burn.
- If using bamboo skewers, soak them for at least 20–30 minutes.
Beef Yakitori Skewers
Thinly sliced beef skewers grilled quickly over high heat with scallions, then brushed with a rich yakitori glaze as they char. Simple and fast to cook, but packed with deep, glossy sweet-savoury flavour that clings to every bite. Perfect straight off the grill, they’re the kind of skewers that disappear fast especially when you keep telling yourself “just one more.
Equipment
- Bamboo Skewers
Ingredients
Skewers
- 450 g thin-sliced beef fondue/hot pot style
- 3-4 scallions cut into chunks (optional, but recommended)
- Neutral oil for brushing
Yakitori tare (glaze)
- ½ cup soy sauce
- ½ cup mirin
- ¼ cup sake
- ¼ cup water
- 2 tsp brown sugar
Instructions
- Add soy sauce, mirin, sake, water, and brown sugar to a small pot. Simmer gently for 25–30 minutes until slightly thickened and glossy. Set aside to cool (this is your tare).
- Lay beef slices flat. Fold accordion-style. As you thread them onto skewers, alternate beef and scallions between each fold (if using). Pack firmly to hold shape while allowing even cooking.
- Heat a grill or heavy pan until very hot.
- Cook skewers for 30–60 seconds per side, turning often for even browning.
- During the last minute of cooking, brush with tare and let it caramelize slightly without burning.
- Finish with a final light brush of glaze off the heat and serve immediately.
- Enjoy!
Notes
Notes
- Best eaten fresh off the heat while the glaze is still glossy and sticky.
- Works great as a party skewer or served over rice with extra glaze.
- Store cooled skewers in an airtight container in the fridge for up to 2 days.
- Reheat in a hot pan for best texture (avoid microwave if possible).
Tried this recipe?
Mention @thewifewiththeknife or tag #wifewiththeknife
Mention @thewifewiththeknife or tag #wifewiththeknife
