Steak Yakitori Skewers Recipe

Soak skewers

If using wooden skewers, submerge them in water for at least 30 minutes to prevent burning. If using metal skewers, skip this step.

Trim and cut steak

Pat the steak dry with paper towels. Trim excess fat and slice against the grain into roughly 1-inch cubes for even cooking and tenderness.

Season

Place the beef cubes in a bowl, sprinkle with kosher salt and black pepper, then toss lightly to coat. Drizzle 1 tablespoon vegetable oil and toss again so the pieces are lightly coated; this helps prevent sticking to the grill.

Assemble skewers

Thread 4–6 beef cubes onto each skewer with a small space between pieces so heat circulates. Arrange prepared skewers on a tray and refrigerate for 10–20 minutes if time permits to let seasoning settle.

Combine the soy sauce, mirin, sake, granulated sugar, brown sugar, grated ginger, minced garlic (if using), and 2 tablespoons water in a small saucepan.

Bring the mixture to a gentle simmer over medium-low heat, stirring to dissolve the sugars. Reduce heat and simmer gently for 6–8 minutes until the glaze thickens slightly and coats the back of a spoon (it will continue to thicken as it cools). Do not boil vigorously—reduce gently to concentrate flavors.

Remove from heat, stir in 1 teaspoon sesame oil, and let the glaze cool to warm. Taste and adjust balance: add a pinch more sugar for sweetness or an extra teaspoon soy for saltiness.

Preheat grill or grill pan to medium-high (about 450°F/230°C). Oil the grates or grill pan lightly using the remaining vegetable oil on a paper towel to prevent sticking.

Place skewers on the hot grill. Cook the beef 1.5–2 minutes per side, turning so each face gets a good sear. Aim for medium-rare to medium depending on thickness (internal temp ~130–140°F / 54–60°C). Do not overcook.

During the last 2–3 minutes of cooking, brush a generous layer of the tare onto the skewers, then turn and brush again. Repeat once or twice so the glaze forms a shiny, slightly sticky coating (avoid burning the sugars—move skewers to a cooler part of the grill if flare-ups occur).

After final glaze application, remove skewers from the grill and let rest 2–3 minutes on a warm plate to allow juices to redistribute.

Arrange skewers on a serving platter. Spoon any remaining warm tare over the skewers sparingly (do not pour raw or un-reduced sauce). Sprinkle with toasted sesame seeds, sliced scallions, and a light dusting of shichimi togarashi if using.

Serve immediately with steamed rice or grilled vegetables on the side. Provide extra tare for dipping if desired.