Beef and spring onion skewers

Beef and spring onion skewers

From
Izakaya
Makes
4
Photographer
Chris Chen

Ingredients

Quantity Ingredient
350g rump steak
3 spring onions, cut into 5 cm lengths
4 bamboo skewers, soaked in water for 30 minutes

Marinade

Quantity Ingredient
2 tablespoons toasted sesame seeds
80ml japanese soy sauce
2 tablespoons mirin
1 teaspoon sesame oil
2 teaspoons caster sugar
pinch ichimi powder, optional

Method

  1. To make the marinade, place the sesame seeds in a suribachi or mortar and pound until smooth. Transfer to a bowl and stir in the remaining marinade ingredients. Transfer half of the mixture to a small serving bowl.
  2. Use a mallet to beat the steak to a thickness of 3 mm. Cut into 12 strips, each measuring approximately 7 x 3 cm. Add to the marinade and place in the fridge to marinate for 30 minutes.
  3. Drain the beef and pat dry. Place a length of spring onion across the short end of a piece of beef. Roll to enclose. Repeat with the remaining beef and spring onion. Thread three pieces of beef onto each skewer.
  4. Preheat a chargrill pan or barbecue hotplate to medium–high. Cook the skewers for about 2–3 minutes on each side, or until cooked to your liking.
  5. Serve with the reserved marinade for dipping.
Tags:
Izakaya
Japan
Japanese
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
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