Beef teriyaki

Beef teriyaki

From
Izakaya
Makes
12
Photographer
Chris Chen

Ingredients

Quantity Ingredient
500g rump steak
1 teaspoon cornflour
12 bamboo skewers, soaked in water for 30 minutes
1 tablespoon oil
sesame seeds, to serve

Teriyaki sauce

Quantity Ingredient
60ml japanese soy sauce
2 tablespoons mirin
2 tablespoons sake
1 tablespoon sugar

Method

  1. To make the teriyaki sauce, combine all the ingredients in a bowl.
  2. Finely slice the beef into strips, cutting across the grain. Add to the teriyaki sauce and stir to evenly coat the beef. Cover and place in the fridge to marinate for 3 hours.
  3. Strain the sauce into a small saucepan. Add the cornflour and stir to combine. Cook the sauce over medium heat for 2 minutes, or until thickened and no longer cloudy. Set aside.
  4. Thread the beef onto the skewers so that each skewer has the same amount of meat.
  5. Heat a chargrill pan or barbecue hotplate to high and brush with the oil. Cook the skewers for 4–5 minutes, turning every minute or so, until the meat is browned.
  6. Brush the skewers evenly with the teriyaki sauce, sprinkle on the sesame seeds and serve.
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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