Beef Yakitori Recipe

Prepare beef

If not pre-sliced, partially freeze the beef for 20–30 minutes until firm but not rock-hard, then slice across the grain into 1/8–1/4-inch (3–6 mm) thin strips about 2–3 inches long. Season lightly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper and toss to coat.

Skewer beef

Thread 3–4 slices of beef onto each skewer, folding or layering the slices so they sit snugly but not overcrowded. Leave a small gap at the skewer ends for handling. If using wooden skewers, soak them in water for 20–30 minutes before threading to prevent burning.

Make tare

In a small saucepan combine 1/2 cup soy sauce, 1/4 cup mirin, 1/4 cup sake, 2 tbsp granulated sugar, 1 smashed garlic clove, and 1 tsp sliced fresh ginger. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Reduce heat to low and simmer for 8–10 minutes until slightly thickened and glossy. Taste and adjust balance (add 1 tsp water if too salty or 1/2 tsp sugar if too sharp). Strain out the garlic and ginger and set the sauce aside. Reserve about 3–4 tbsp for basting while cooking and the remainder for serving.

Preheat grill or broiler

Preheat an outdoor grill to medium-high (about 375–425°F / 190–220°C) with grates oiled lightly, or set an oven broiler on high and position the rack 4–6 inches from the heat source. Brush the beef skewers lightly with 1 tsp neutral oil to prevent sticking.

Cook skewers

Place skewers on the hot grill or under the broiler. Cook for 1.5–2 minutes per side, turning once, until edges begin to brown but the interior remains tender (adjust time for thickness). On the second and third turnings, brush each side with the reserved tare, allowing the glaze to caramelize slightly but not burn. Total cooking time should be about 4–6 minutes depending on heat and slice thickness.

Finish and serve

Transfer skewers to a serving plate. Brush once more with a thin coating of tare from the saucepan. Sprinkle toasted sesame seeds and chopped scallions over the skewers, and add a light dusting of shichimi togarashi or chili flakes if desired. Serve immediately with extra tare on the side for dipping.