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Beef tenderloin kushiyaki is a favorite at our table when we crave something that feels both special and easy It is all about juicy beef marinated in a sweet and savory glaze then grilled to tender perfection on skewers Perfect as a party appetizer or when you want to jazz up a weeknight dinner
The first time I made kushiyaki was for a family birthday and even the pickiest eaters cleaned their plates Now it is my must make dish for any celebration
Ingredients
- Soy sauce: brings the foundational savory depth Taste for a naturally brewed type and low sodium if preferred
- Sake: adds that signature mellow sweetness and umami Opt for a basic dry sake from the wine aisle not a cooking sake full of salt
- Mirin: gives delicate sweetness and a glossy finish Real mirin is best for authentic flavor but a little sugar plus extra sake works in a pinch
- Canola oil: helps keep the beef juicy on the grill Choose fresh oil with a clean scent to avoid any greasy aftertaste
- Freshly grated ginger: brightens the marinade with subtle heat Use firm heavy ginger roots and grate them just before mixing
- Garlic mashed: brings bold flavor I use a garlic press or the edge of a knife to mash for maximum aroma
- Sugar: balances out the soy sauce and boosts caramelization Try golden or raw sugar for more depth
- Sesame seeds: give gentle crunch and nuttiness Toasted seeds make a big difference Use fresh not stale seeds and toast yourself if needed
- Green onion sliced: provides a pop of color and freshness Pick crisp stalks and slice at a shallow angle
- Beef tenderloin: the star Choose fillets with bright red color and fine marbling Avoid cuts that look dry or discolored
- Cooked rice: as a bed for serving Go with short grain white rice for the most authentic touch Rinse until water runs clear to avoid gummy rice
Step-by-Step Instructions
- Marinate the Beef:
- Place soy sauce sake mirin canola oil freshly grated ginger mashed garlic and sugar in a deep bowl Whisk until the sugar dissolves Add beef tenderloin cubes and massage so every piece is coated well Cover and chill at least 2 hours Overnight gives more intense flavor
- Prep the Grill and Skewers:
- Preheat your grill to medium high Clean and oil the grates so the beef will not stick Thread about 6 pieces of beef onto each metal skewer leaving a little space between chunks for even cooking
- Grill the Beef:
- Place the skewers directly over the medium heat Grill each side for about 2 minutes turning until all surfaces are seared and the edges caramelize The middle should still be pink and juicy Take care not to overcook or the tenderloin dries out
- Garnish and Serve:
- Sprinkle the grilled skewers with toasted sesame seeds and fresh green onion Serve piping hot over steamed rice and enjoy every bite Mochi for dessert is a popular pairing in our house
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One of the most memorable moments was making these skewers for a summer cookout with my dad We laughed about who could eat more sticks and agreed the tangy marinade made the beef extra addictive My favorite trick is letting the beef marinate overnight for unbeatable flavor
Smart Storage
Wrap extra cooked skewers tightly in foil and store in the fridge for up to three days Reheat over a hot grill or in a skillet until warmed through The marinade helps keep reheated beef from drying out
Ingredient Swaps
If beef tenderloin is not available swap in sirloin or top round for a leaner but still tasty option You can also use boneless chicken thigh cubes for a different twist If sake is hard to find use dry sherry or leave it out and add a splash of extra mirin
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Serving Ideas
Pair kushiyaki with steamed white rice and sautéed veggies like asparagus or snap peas For a party platter serve skewers next to little bowls of extra marinade boiled and thickened for dipping Mochi or fruit skewers bring out the fun
A Bite of History
Kushiyaki is a Japanese term that means foods grilled on skewers often featured at izakaya or street stalls Custom marinades like this one showcase the blend of salty sweet and umami flavors that make Japanese grilling famous at backyard barbecues everywhere
Recipe FAQs
- → What cut of beef is best for kushiyaki skewers?
Beef tenderloin is ideal due to its tenderness and ability to absorb marinade flavors, ensuring juicy, flavorful bites when grilled.
- → How long should the beef marinate for maximum flavor?
Marinate the beef for at least several hours or overnight in the refrigerator for the most robust taste.
- → Can I use wooden skewers instead of metal?
Yes, but soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
- → How do I know when the beef is cooked through?
Grill for about 2 minutes per side; the beef should be nicely seared outside and slightly pink inside for best tenderness.
- → What sides pair well with kushiyaki skewers?
Steamed rice, grilled asparagus, or a fresh salad complement these skewers well. Mochi is also a tasty dessert option.
- → Is it necessary to use sake in the marinade?
Sake adds depth and a gentle sweetness. You can substitute with dry sherry or simply omit for a similar effect.