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?
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Mention @thewifewiththeknife or tag #wifewiththeknife