Yakitori are grilled chicken skewers. Here, Grace Parisi substitutes lean beef, adds mushrooms and scallions, then brushes on a savory combination of miso, soy sauce, sugar and fragrant sesame oil.
More Beef Dishes
3/4 pound lean sirloin, cut into 1-inch pieces
6 ounces cremini mushrooms, halved
6 scallions, cut into 1-inch lengths
1/4 cup canola oil
2 tablespoons light brown sugar
2 tablespoons low-sodium soy sauce
1 tablespoon miso paste
1 teaspoon toasted sesame oil
Sesame seeds, for garnish
How to Make It
Light a grill or preheat a grill pan. In a bowl, toss the sirloin, mushrooms and scallions with the canola oil and season with salt. Thread the meat and vegetables onto 8 skewers.
In a bowl, combine the brown sugar with the soy sauce, miso paste and sesame oil. Grill the skewers over high heat, turning, until the meat is nearly cooked, about 2 minutes. Brush the skewers with the glaze and grill until they are lightly charred and cooked through, 2 to 3 minutes longer. Transfer the yakitori to plates, sprinkle with the sesame seeds and serve.
Sake: Fruity, earthy, mushroom-scented Ama No To Heaven's Door Tokubetsu Junmai.
Pairing by Rick Smith and Hiroko Furukawa of New York City's East Village sake shop Sakaya (sakayanyc.com).
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