Japanese beef skewers

Name: Japanese beef skewers - Iuliana H.
Ingredients: beef fillet or ribeye (with a texture suitable for grilling) soy sauce miso paste sesame oil corn starch chili flakes rice wine sweet and spicy sauce sesame seeds green onion red pepper shiitake mushr

Meat - Japanese beef skewers by Iuliana H. - Recipia

Japanese beef skewers are perfect for a hassle-free dinner, especially if you marinate the meat in advance. The beef pieces are combined with green onions, red bell peppers, and shiitake mushrooms, then cooked on the grill pan over medium heat. The marinade made with soy sauce, miso, sesame oil, rice wine, and chili flakes gives the meat a well-defined flavor, and when served, sesame seeds and sweet-spicy sauce are added. Quick Info Total time: at least 2 hours, including marinating Preparation time: not specified; depends on the amount of meat and number of skewers Cooking time: not specified; skewers are cooked on the grill pan over medium heat Servings: not specified Difficulty: easy Recipe type: main dish for a Japanese-themed dinner Ingredients Beef, filet or ribeye, with a suitable texture for grilling Soy sauce Miso paste Sesame oil Rice wine Cornstarch Chili flakes Green onions Red bell pepper Shiitake mushrooms Sesame seeds, for serving Sweet-spicy sauce, for serving Quantities were not specified in the original recipe. The marinade is prepared with soy sauce, a little miso paste, a drizzle of sesame oil, a bit of rice wine, a pinch of cornstarch, and chili flakes. The amount of marinade should be enough to coat the pieces of meat. Preparation Method 1. Cut the beef into square pieces suitable for skewers. Once portioned, keep the meat in the refrigerator until you prepare the marinade. 2. For the marinade, mix the soy sauce with a little miso paste, sesame oil, rice wine, cornstarch, and chili flakes. Use a small amount of cornstarch just to help the marinade adhere better to the meat. 3. Place the beef pieces in the marinade and stir to ensure they are coated on all sides. Cover the dish and let the meat chill for at least two hours. 4. Cut the green onions into long segments. The red bell pepper should be cut into square pieces, similar in size to the beef pieces. 5. Rehydrate the shiitake mushrooms, then cut them into medium-sized pieces. Do not leave them whole if they are large, as it will be harder to assemble the skewers and the ingredients will not cook as evenly. 6. Assemble the skewers by alternating pieces of beef with green onions, red bell pepper, and shiitake mushrooms. The order does not have to be strict; the important thing is that the ingredients are distributed along the length of the skewer. 7. Heat the grill pan and cook the skewers over medium heat. Turn them as they brown so that the meat and vegetables cook evenly on all sides. 8. Serve the skewers hot, sprinkled with sesame seeds. Place the sweet-spicy sauce on the side. Why I Make This Recipe Often I love this recipe because the actual preparation is simple, and most of the flavor comes from the marinade. The meat can be marinated a few hours in advance, leaving less to do at serving time. Additionally, the skewers bring together meat, vegetables, and mushrooms in one dish. I served them at a Japanese dinner alongside sushi and small teriyaki chicken skewers. They are also great when you want to offer several dishes at the table, not just one main course. Tips Choose beef with a suitable texture for grilling, such as filet or ribeye. Very tough cuts are not the best choice for this recipe, as the grilling time is not set for tenderizing them. Cut the meat and vegetables into similarly sized pieces. This way, the skewers cook more evenly and are easier to turn. Marinate the meat in the refrigerator for at least two hours. There is no need to add a lot of cornstarch; only a pinch is used in the recipe. Cook the skewers over medium heat. If the heat is too high, the exterior may brown before the inside of the meat pieces is cooked properly. Substitutions If you don't have rice wine, you can substitute it with a semi-dry wine, as indicated in the original recipe. For the meat, you can use filet or ribeye, provided the chosen cut is suitable for grilling. An exact quantity is not specified, so the ratio between meat and marinade can be adjusted based on how much meat you are preparing. Variations You can change the order of the ingredients on the skewers while keeping the combination of beef, green onions, red bell pepper, and shiitake mushrooms. For a spicier flavor, use more chili flakes in the marinade or serve the skewers with extra sweet-spicy sauce. If you prefer a milder dish, reduce the amount of flakes and keep the sauce separate. Shiitake mushrooms can be cut into larger or smaller pieces, depending on their size after rehydration. It is important that they are firm enough to be put on skewers. Serving Ideas Serve the skewers immediately after cooking, with sesame seeds sprinkled on top and sweet-spicy sauce on the side. They can be part of a Japanese dinner alongside sushi and small teriyaki chicken skewers. If you are preparing multiple dishes, the skewers can be placed on a shared platter, and the sauce can be served in a separate bowl. This way, each person can add the desired amount. Frequently Asked Questions Can I marinate the meat for less than two hours? The recipe recommends letting the beef chill for at least two hours. This is the minimum time mentioned for marinating, so it’s better not to shorten it if you can organize yourself in advance. What should I do if I can’t find rice wine? Use a semi-dry wine. This is the recommended substitute for the recipe and pairs well with the other marinade ingredients. Can I use shiitake mushrooms without rehydrating them? In the original recipe, shiitake mushrooms are rehydrated before being cut and placed on the skewers. If they are dried, this step is necessary to use them in the right form. At what temperature are the skewers cooked? The skewers are cooked on the grill pan over medium heat. The recipe does not specify an exact temperature or fixed time, as these depend on the size of the meat pieces and the type of grill pan used. What can I serve with the skewers? They are served with sesame seeds and sweet-spicy sauce. They can also be included in a more elaborate meal alongside sushi and chicken teriyaki. Nutritional Values The values below are estimates and cannot be calculated precisely, as the recipe does not specify the amount of meat, the proportion of vegetables, the amount of soy sauce, or the volume of sweet-spicy sauce used for serving. For approximately 100 g of cooked skewers, without an exact amount of sweet-spicy sauce, the estimates are: Calories: approximately 180–250 kcal Protein: approximately 20–26 g Fat: approximately 8–14 g Carbohydrates: approximately 3–8 g Sodium may be high due to the soy sauce and sweet-spicy sauce. Values vary significantly depending on the cut of beef chosen, the amount of marinade absorbed, and how much sauce is added at serving. Storage and Reheating Skewers are best served immediately after cooking when the meat and vegetables are warm. If there are leftovers, keep them in the refrigerator in a sealed container. Reheat them on the grill pan over medium heat until warmed through. The beef can dry out if heated too long, so reheating should only be done as necessary. The sweet-spicy sauce can be kept separate and added at the end.

Japanese beef skewers

Tags

Categories