There’s nothing quite like Japanese Beef Skewers to transport your taste buds straight to the streets of Tokyo. This simple yet delightful dish is a family favorite at our weekend gatherings. The first time I tried these skewers, I was instantly reminded of a summer barbecue we had when the kids were little, and my husband decided to get adventurous with global cuisines. Watching that beef sizzle on the grill while the enticing aroma filled the air is a memory I cherish. So let’s dive into the wonderful world of Japanese Beef Skewers and bring some of that magic to your table. Check out my other easy breakfast idea with this crescent roll breakfast recipe .
Why you’ll love this recipe
These Japanese Beef Skewers, or Kushiyaki, are incredibly easy to make and a huge hit with both adults and kids. With just a handful of simple ingredients, you’ll have a delicious dish that’s perfect for any occasion. The sweet and savory marinade brings out the best flavors in the beef, making it tender and juicy. Plus, grilling it over an open flame adds a lovely charred touch. Whether you’re hosting a barbecue or just want to spice up weeknight dinners, these skewers are a quick, tasty solution.
Ingredients
- 1 pound traditional Japanese Waygu or other beef flank steak, thinly sliced
- 1/2 cup sugar
- 2/3 cup soy sauce
- 2 tablespoons sake
- 1 small piece ginger, grated
- 1 to 2 cloves garlic, crushed
- 2 tablespoons sesame seeds, plus more to taste
- 2 tablespoons canola oil
- 2 green onions, chopped
Step-by-step instructions
Start by soaking bamboo skewers in water for a few hours to prevent burning on the grill, or opt for metal shish kebab skewers. In a resealable storage bag or large container, combine sugar, soy sauce, sake, ginger, garlic, sesame seeds, canola oil, and chopped green onions. Shake or mix everything together, then refrigerate to let the flavors meld.
Next, slice the beef flank steak into thin 2 x 2 inch pieces and marinate them with your prepared marinade in the refrigerator for at least two hours.
When you’re ready to cook, remove the bamboo skewers from water and skewer several pieces of beef onto the sticks. Discard the remaining marinade afterward. Grill your beef kushiyaki on a barbecue over medium to high heat until cooked to your desired wellness, approximately three minutes on each side.
Recipe tips & variations
For an extra zing, try adding a splash of lime juice into the marinade. You can also substitute chicken in place of beef or mix it up with a combination of meats. If you prefer a bit of heat, a pinch of chili flakes can do wonders. These skewers also go great with grilled veggies. Peppers and onions complement the flavors beautifully.
Storage & reheating
If you happen to have leftovers, which is rare in our house, you can store the skewers in an airtight container in the fridge for up to three days. To reheat, simply place them in a preheated oven at 350°F for about 10 minutes or until warmed through. Be cautious about microwaving, as it might toughen the meat.
FAQs
Can I prepare the skewers ahead of time?
Absolutely! You can marinate the meat the day before and refrigerate it. Just make sure to skewer and grill them fresh for the best texture.
Is there a non-alcoholic substitute for sake?
Yes, you can use rice vinegar or apple juice as a substitute. It won’t taste exactly the same but will still impart a nice flavor to the marinade.
What are some side dishes that pair well with Japanese Beef Skewers?
Steamed white rice and a simple green salad are my go-to sides. You can also pair it with miso soup or edamame for a full Japanese-inspired meal.
Recipes you may like
If you’re looking for more delicious recipes, try the breakfast potatoes recipe that’s easy and crispy or the always amazing breakfast pizza, it’s easy and cheesy .
Japanese Beef Skewers (Kushiyaki)
- Total Time: 2 hours 21 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
Delicious Japanese Beef Skewers that are easy to make and perfect for any occasion.
Ingredients
- 1 pound traditional Japanese Waygu or other beef flank steak, thinly sliced
- 1/2 cup sugar
- 2/3 cup soy sauce
- 2 tablespoons sake
- 1 small piece ginger, grated
- 1 to 2 cloves garlic, crushed
- 2 tablespoons sesame seeds, plus more to taste
- 2 tablespoons canola oil
- 2 green onions, chopped
Instructions
- Start by soaking bamboo skewers in water for a few hours to prevent burning on the grill, or opt for metal shish kebab skewers.
- In a resealable storage bag or large container, combine sugar, soy sauce, sake, ginger, garlic, sesame seeds, canola oil, and chopped green onions. Shake or mix everything together, then refrigerate to let the flavors meld.
- Next, slice the beef flank steak into thin 2 x 2 inch pieces and marinate them with your prepared marinade in the refrigerator for at least two hours.
- When you’re ready to cook, remove the bamboo skewers from water and skewer several pieces of beef onto the sticks. Discard the remaining marinade afterward.
- Grill your beef kushiyaki on a barbecue over medium to high heat until cooked to your desired wellness, approximately three minutes on each side.
Notes
- For an extra zing, try adding a splash of lime juice into the marinade.
- You can also substitute chicken in place of beef or mix it up with a combination of meats.
- If you prefer a bit of heat, a pinch of chili flakes can do wonders.
- These skewers also go great with grilled veggies. Peppers and onions complement the flavors beautifully.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 skewer
- Calories: 300
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 60mg