Beef Tenderloin Kushiyaki Skewers (Print-Friendly Version)
Tender beef marinated with soy, sake, and ginger, grilled on skewers and served with rice.
# What You’ll Need to Make This:
→ Marinade
01 -
240 ml soy sauce
02 -
30 ml sake
03 -
15 ml mirin
04 -
30 ml canola oil
05 -
1 tablespoon freshly grated ginger
06 -
2 garlic cloves, mashed
07 -
100 g granulated sugar
08 -
2 tablespoons sesame seeds
09 -
Green onion, thinly sliced, for garnish
→ Main
10 -
600 g beef tenderloin, cut into 2.5 cm cubes
11 -
Cooked rice, for serving (optional)
# How to Prepare:
01 -
In a large bowl, whisk together soy sauce, sake, mirin, canola oil, grated ginger, mashed garlic, sugar, and sesame seeds until sugar is dissolved and mixture is well combined.
02 -
Add beef tenderloin cubes to the marinade, ensuring all pieces are evenly coated. Cover and refrigerate for at least 4 hours or up to overnight.
03 -
Remove beef from the marinade and thread approximately 6 pieces onto each metal skewer.
04 -
Preheat a grill to medium-high heat. Place skewers over direct heat and grill for 2 minutes per side or until beef is charred and cooked to desired doneness.
05 -
Serve skewers over steamed rice. Garnish with thinly sliced green onions. Mochi dessert is optional but highly recommended as a finishing touch.
# Extra Tips:
01 -
For uniform cooking, ensure beef cubes are similar in size when skewering.