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Beef Tenderloin Kushiyaki

  • 1 cup soy sauce
  • 2 tablespoons sake
  • 1 tablespoon mirin
  • 2 tablespoons canola oil
  • 1 tablespoon freshly grated ginger
  • 2 cloves garlic, mashed
  • 1/2 cup sugar
  • 2 tablespoon sesame seeds
  • green onion, thinly sliced
  • 1 beef tenderloin, cut into 1-inch cubes
  • Cooked rice, optional for serving

Combine the marinade ingredients in a large bowl. Add the beef tenderloin pieces and massage to coat. Chill the beef in the marinade for several hours, up to overnight.

When ready to cook, heat the grill to medium high. Skewer the beef pieces onto metal skewers, about 6 beef piece per skewer. Grill the skewers directly over medium heat for 2 minutes per side. Serve the skewers over rice. Mochi dessert optional but highly recommended!
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Beef Tenderloin Kushiyaki

Author Mark & Fey
Print Pin
Course Appetizer, Dinner
Keyword Beef, Skewers, Tenderloin

Ingredients

  • 1 cup soy sauce
  • 2 tablespoons sake
  • 1 tablespoon mirin
  • 2 tablespoons canola oil
  • 1 tablespoon freshly grated ginger
  • 2 cloves garlic mashed
  • 1/2 cup sugar
  • 2 tablespoon sesame seeds
  • green onion thinly sliced
  • 1 beef tenderloin cut into 1-inch cubes
  • Cooked rice optional for serving

Instructions

  • Combine the marinade ingredients in a large bowl. Add the beef tenderloin pieces and massage to coat. Chill the beef in the marinade for several hours, up to overnight. When ready to cook, heat the grill to medium high. Skewer the beef pieces onto metal skewers, about 6 beef piece per skewer. Grill the skewers directly over medium heat for 2 minutes per side. Serve the skewers over rice. Mochi dessert optional but highly recommended!

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