Yakitori Steak Skewers Recipe

Prepare skewers and beef

If using wooden skewers, submerge them in water for at least 30 minutes to prevent burning. Trim excess fat from the beef and cut into uniform 1-inch cubes so they cook evenly.

Thread the beef cubes onto the skewers, leaving a little space between pieces so heat circulates. Aim for 3–4 pieces per skewer depending on size to keep them easy to flip and to cook through.

Pat the skewered beef dry with paper towels, then lightly brush with 1 tablespoon vegetable oil. Season evenly with kosher salt and freshly ground black pepper.

Preheat a grill, grill pan, or cast-iron skillet to medium-high (about 425–450°F / 220–230°C). If using a grill pan or skillet, brush with a thin film of oil and get it shimmering but not smoking.

Sear the skewers: place skewers on the hot surface and cook 1½–2 minutes per side until a brown crust forms. Rotate to get even color; do not fully cook through on this step because they will finish glazed.

Make tare

In a small saucepan combine 1/4 cup soy sauce, 1/4 cup mirin, 1/4 cup sake, 2 tablespoons granulated sugar, sliced ginger, and the crushed garlic clove.

Bring mixture to a gentle boil over medium heat, then reduce to low and simmer uncovered for 6–8 minutes to concentrate flavors and allow alcohol to evaporate. Stir occasionally and skim any foam.

Taste the sauce and adjust: add a pinch more sugar if you want it sweeter. Remove from heat and discard the ginger slices and garlic clove.

If you prefer a slightly thicker glaze, mix 1/2 teaspoon cornstarch with 1 teaspoon cold water to make a slurry. Return the saucepan to low heat and whisk in the slurry; simmer 30–60 seconds until slightly glossy. Remove from heat and let cool slightly—the tare will thicken more as it cools.

Reserve about 3 tablespoons of the finished tare in a small bowl for serving (do not use the same bowl for basting after it contacts raw meat).

Keep the remaining tare warm on very low heat for basting while skewers cook, or rewarm briefly if it cools.

Return the partially seared skewers to the hot grill/pan. Brush the tops with the warm tare using a clean brush or spoon (use separate brush or spoon than used on raw meat). Cook 1–2 minutes, flip, brush glaze on the other side and cook another 1–2 minutes. Repeat one more time if desired, building up 2–3 thin coats of glaze so it becomes sticky and caramelized but not burned.

Use an instant-read thermometer to check doneness: medium-rare to medium for sirloin is about 125–135°F (52–57°C); adjust cook time if you prefer more well-done. Total cook time after searing is typically 3–6 minutes depending on thickness and heat.

Transfer skewers to a serving plate. Spoon the reserved cold tare over the skewers for extra gloss (this is safe because it wasn’t contaminated by raw meat).

Sprinkle toasted sesame seeds and sliced scallions over the skewers. Optionally dust lightly with shichimi togarashi or crushed red pepper for heat.

Serve immediately with steamed rice or as an appetizer alongside pickled vegetables and extra tare for dipping.