Japanese Beef and Green Onion Skewers (Yakitori)

Teresa Blackburn
  • Yield: 4 servings


3tablespoons soy sauce
3tablespoons mirin
3tablespoons sugar
2teaspoons rice wine vinegar
1 1/2pounds boneless sirloin or beef tenderloin, trimmed, and cut in 1-inch cubes
2bunches green onions, white and light green parts only, trimmed in 1-inch lengths
1/8teaspoon coarse salt
2teaspoons peanut oil, plus additional for grill
8 (10-inch) bamboo skewers, soaked in water at least 30 minutes


  1. Bring soy sauce, mirin, sugar and vinegar to a boil in a small, heavy saucepan. Reduce heat, and simmer 5 to 7 minutes, until slightly syrupy.
  2. Toss beef cubes with 1 teaspoon oil in a small bowl. Toss green onions with remaining 1 teaspoon oil and salt in a second bowl. Thread beef and onions onto skewers, using 3 onion sections between each piece of beef.
  3. Prepare a grill or heat a grill pan to medium-high. Lightly oil. Grill skewers 1 minute, turn, and grill 1 minute on second side. Brush with glaze, grill 1 minute more, turning, and brushing skewers with additional glaze. Transfer to a serving platter, and brush lightly with glaze again.

—Recipe by Laraine Perri, for Relish, July 2012

Nutritional Info *per serving

  • Calories 326
  • Fat 9g
  • Cholesterol 71mg
  • Sodium 1037mg
  • Carbohydrate 20g
  • Fiber 2g
  • Protein 40g
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