Teriyaki Meat Sticks Recipe

Prepare skewers

Soak wooden skewers in water for at least 30 minutes to prevent burning during cooking.

In a large mixing bowl combine the ground meat, panko breadcrumbs, egg, chopped green onion, grated ginger, minced garlic, kosher salt, and black pepper. Mix gently with your hands or a spoon until just combined — avoid overworking or the sticks will be dense.

Divide the mixture into four equal portions (about 4 oz / 115 g each). Wet your hands slightly to prevent sticking. Take one portion and shape it around a soaked skewer into a uniform cylinder about 5–6 inches long and 3/4–1 inch thick. Press firmly so meat adheres to the skewer but don’t compact excessively. Repeat with remaining portions.

Lightly brush each meat stick with the neutral oil to prevent sticking to the grill or pan.

In a small saucepan combine soy sauce, mirin, sake, brown sugar, honey, rice vinegar, and sesame oil. Bring to a gentle simmer over medium-low heat, stirring to dissolve the sugar.

In a small bowl mix the cornstarch with the cold water to make a slurry. Slowly whisk the slurry into the simmering sauce and cook for 1–2 minutes until the glaze thickens to a glossy, coat-the-spoon consistency. Remove from heat and let cool slightly. If using, stir in toasted sesame seeds after removing from heat.

Preheat a grill or grill pan over medium-high heat (or heat a nonstick skillet over medium). If using a grill, oil the grates lightly. If using a skillet, add a thin film of oil and heat until shimmering.

Place the skewered meat sticks on the grill or in the pan. Cook for 3–4 minutes on the first side without moving, until nicely browned. Rotate and cook another 2–3 minutes to brown the second side. Continue rotating every 1–2 minutes to cook evenly, total cooking time 10–12 minutes, until an instant-read thermometer inserted into the center reads 160°F (71°C) for beef/pork blend. Reduce heat if the exterior is browning too quickly.

In the last 2–3 minutes of cooking, brush the meat sticks liberally with the teriyaki glaze on all sides. Turn and brush again so the glaze caramelizes but doesn’t burn. Repeat once more for a sticky, glossy finish.

Transfer cooked sticks to a plate and let rest 2 minutes. Brush with any reserved glaze and sprinkle with sliced green onion and optional pickled ginger or cucumber. Serve immediately.