Sukiyaki Skewers
….This dish was one of the yakitori I ate while traveling with my family at HACHIBEI. Every dish was delicious at the restaurant. I made this dish in my own way, which was the best for my taste. It is also a popular Japanese festival food. Yakitori is a Japanese type of skewered chicken or meat with bamboo skewers. Afterwards, they are grilled over a charcoal fire. During or after cooking, the meat is typically seasoned with sauce or salt. In fact, like many other great restaurants around world, many yakitori places will often have their own special house sauces that compliments the meat perfectly. This beef sukiyaki yakitori item can be eaten with a raw egg yolk to dip the beef sukiyaki skewers. It is seasoned with sukiyaki sauce and full of that deep charcoal grilled taste. Unfortunately, I used a torch instead of a charcoal grill to bring out the fire flavor. Also I made some sukiyaki sauce and the taste helped enough. I learned the sukiyaki sauce from a ryokan in Kyoto, Japan when my family went there 10 years ago. You can enjoy the taste by changing the ingredients up to one’s taste.
Servings: 4
Time: 40 minutes
Ingredients:
- 1 lb beef ribeye, sliced thinly(shabu-shabu style)
- 2 egg yolks
- 2 king oyster mushrooms, julienned
- alba mushrooms(this is optional)
- 3 asparagus
- 100 g spinach, poached
- 1/2 onion, cut into 1.5 inches
- 4 bok choy leaves, sliced
- 1–2 tbsp potato starch
- 1 tbsp avocado oil
For sukiyaki sauce:
- 1/2 cup soy sauce
- 1/2 cup Mirin
- 1/2 cup sake
- 1/8 cup sugar
- 5*5 kelp
Cooking Instructions:
- Heat a sauce pot with medium heat and add the sake and Mirin into the sauce pot and boil enough alcohol to fly away(flambé) for 2 minutes.
2. Heat down to medium low heat and add the sugar into the sauce pot to until sugar is melted.
3. Add the soy sauce into the sauce pot and keep heating until it starts to boil.
4. Turn off the heat and add the kelp. Set aside to cool down and you can keep in the refrigerator for up to 1 month.
3. Remove blood from the meat with paper towels.
4. Place 4–5 pieces meats onto a cutting board flatly.
5. Sprinkle some potato starch onto the meat.
6. Place some poached spinach onto an edge of the meat.
7. Roll the spinach with the meat and repeat it with all the remaining meat.
8. Repeat until you’ve made rolls from all your meat with mushrooms, bok choy, and asparagus.
9. Put it on two skewers(put one meat roll /onion and then meat roll onto two skewers). Cut two skewers into one set.
10. Heat a pan with medium heat and add the avocado oil into the pan.
11. Grill the skewered meat on the pan and brush the sukiyaki sauce onto the meat with a brush.
12. Add smoky flavor with a torch.
13. Serve it hot with an egg yolk.
You can also view this recipe on instagram.
