How to Make Beef Kushiyaki
So, what is your idea of a good recipe? My favorites are easy, quick and taste phenomenal! Beef Kushiyaki, a delectable Japanese dinner course, definitely fits the bill here.
You will spend more time letting this marinate than mixing the ingredients or cooking it.
Just in case your local grocery stores don't carry mirin, a japanese sweet wine, you can order it online and it will be at your doorstep in a day or two. I have included links below. You will find it is a very common ingredient in many Japanese recipes.
This dish doesn't last long in my home and it has turned into the #1 choice for everyone when I create the weekly menu. You can't beat that!
Step One: Prep and Gather Your Ingredients
Collect the following ingredients and a small mixing bowl. This recipe is super-easy, but your family will think you spent hours slaving over a hot stove (don't tell them our little secret of how simple and quick this really is!)
- 1/3 cup of White Sugar
- 1/3 cup of Soy Sauce (I use low-sodium)
- 1 Clove of Garlic
- 2 1/2 tablespoons of Mirin
Mix all of the ingredients above into a mixing bowl and stir thoroughly.
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Step Two: Pick the right meat!
I love those slices of beef that virtually melt in your mouth. Imagine the sweet marinade on this! Yum!
I shop at the local grocery stores for most of my food throughout the week, but the quality of the meat typically does not compare to the meat at a natural grocery store like Whole Foods. Yes, you will pay a premium, but there is a tremendous difference in the taste.
I also feel a lot better serving my family beef that was not mass produced on over-crowded cattle ranches. It tastes better and there is no need to worry about artificial hormones or anything else. For a recipe like this, it is worth the few extra dollars.
Step Three: It's Time to Marinate
Slice that beef into very thin slices. The thinner, the better!
Combine the marinade mixture and the beef into a ziplock bag (my favorite, underutilized kitchen accessory!) and let it soak at room temperature for at least 30 minutes.
I always give the mixture a good massage to get all surfaces of the beef coated thoroughly.
Step Four: Cooking the Beef
There are several different ways to cook this. The key is to cook them hot and and fast. Ideally, the beef will brown quickly and will develop a scrumptious glaze with the marinade.
I am temporarily living in a condo and don't have access to my Big Green Egg grill, otherwise I would have definitely cooked it on that. Open up the vents and get a nice hot grill surface and these will be seared to perfection in just a couple of minutes.
You can also broil them in the oven. A couple of minutes on each side works wonders.
I chose to cook them on the stovetop with a tiny bit of olive oil. Let the pan heat up and drop the beef in. I highly recommend using a splatter guard. It saves your clothes and makes the cleanup a breeze!
It only takes a minute or so on each side to get that wonderful dark glaze. You'll see when its ready.
You will spend less than 10 minutes cooking these. They go super fast, especially if you cut the beef paper thin.