The beauty of this Teriyaki Beef Skewer recipe is that it is so quick and easy to prepare. When grating ginger, grate with the grain – you will see what I mean if you try to do it the other way. Mirin is the key ingredient used to make Teriyaki sauce. It is a sweet Japanese rice wine used for cooking. You can buy it in some supermarkets and also Asian food stores.
Tip: To make another good teriyaki marinade recipe put 20 ml soy sauce. 50 ml sake, 25 ml mirin and 1 tbsp caster sugar in a small saucepan and stir until the sugar has dissolved.
sirloin steak, about(200 g (7 oz), fat removed and cut into 1 cm (1/2 in) cubes (or use fillet steak – tail fillet is less expensive)
1 tbsp dark soy sauce
1 tbsp clear honey
1 tsp mirin
1/4 tsp grated fresh ginger
1 tsp sesame oil
1 tsp sunflower oil
You will need 4 bamboo skewers for serving
To make the Teriyaki sauce, put the soy, honey and mirin in a medium-size pan. Bring to the boil and cook for 30 seconds (or for 1 minute in a small pan). Allow to cool, then stir in the ginger and oils. Toss the cubed beef in a bowl with the marinade (it is quite sticky) and marinate for 1 hour or overnight. Meanwhile, soak four bamboo skewers in water.
Pre-heat the grill to high. Remove the meat from the marinade and thread on to the skewers. Place the skewered meat on a baking sheet lined with foil. Baste with some of the marinade left in the bowl and grill for 2 minutes. Turn, baste with the marinade and grill again for 2 minutes. Baste once more with the marinade and juices collecting in the foil and grill a minute longer. Allow to cool before serving. Alternatively, you could cook these on a griddle.
Makes 4 Teriyaki Beef Skewers