Beef Yakitori

Ingredients

1/3 of a whole beef tenderloin, approximately. 2-2 1/2 lbs, cubed

2 green peppers, cut into approx. size of cubed beef

2 yellow onions, cut into approx. size of cubed beef

1/2 cup soy sauce

1/2 cup Mirin

1/2 cup Sake

1/2 cup water

3/4 tsp Dashi granules

3/4 cup raw sugar, palm sugar or light brown sugar

1/2 tsp garlic powder

Yakitori skewers 6-8 inches long

2 tsp cornstarch + 1/4 cup water for slurry

Cooking Tools

Outdoor grill

Small saucepan

Basting brush

Directions

Prepare the skewers, by alternating beef, onions and green peppers, combine to suit, use minimum of 2 beef cubes, no more than 4. You should yield about 28 for 2 cubes, less for three. I usually do 2 beef cubes for appetizers and 3-4 cubes for an entree.

In a saucepan, add; soy sauce, mirin, Sake, water, dashi granules, garlic powder and sugar and cook on medium heat and reduce by a third.

Preheat the grill on high then reduce temperature to low. Place Yakitori on the top rack and cook on one side for 2-3 minutes, turn and baste Yakitori once and cook for additional 2-3 minutes. take off the grill and set aside. With the rest of the Yakitori sauce, place back on heat on a slow boil and mix cornstarch with water to create a slurry and add to the sauce, whisk until thickened, Baste the sauce over the cooked Yakitori and serve.