Easy Beef Skewers (Kushiyaki) with Delicious Marinade

In this video, I’ll show you how to make authentic Japanese beef kushiyaki with a homemade yakiniku marinade that creates delicious grilled skewers!

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📌 RECIPE DETAILS:
⏰ Time: 50 mins
👥 Servings: 3
🥕 Ingredients:
– 300 g beef steak
– 1 tbsp Worcestershire sauce
– 1 tbsp sake
– 1 tbsp mirin
– 1 tbsp grated apple
– ½ tbsp toasted sesame oil
– 1 tsp oyster sauce
– 1 tsp garlic grated or paste
– 1 bay leaf
– ½ tsp ginger root grated or paste
– ¼ tsp salt for marinade
– ⅛ tsp ground white pepper
– sea salt for sprinkling
– ground black pepper
– Japanese chili powder (shichimi togarashi) optional
– lemon juice

📖 FULL RECIPE & INSTRUCTIONS WITH TIPS
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⏱ TIMESTAMPS
0:00 Intro
0:18 Prep the Beef
1:00 Make the Marinade
2:06 Grill the Skewers
4:04 Ingredients Recap

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👨‍🍳 ABOUT SUDACHI
Sudachi (formally known as Sudachi Recipes) is a Japanese cooking media established in 2019 by Yuto Omura (Author of “Japan: The Ultimate Cookbook”). He was born and raised in Japan and lived in the UK for several years. Sudachi is located in Aichi Prefecture, Japan, and aims to share authentic and modern Japanese recipes with the rest of the world.

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Music: Ratatouille’s Kitchen by Carmen María and Edu Espinal

#japaneserecipe #japanesefood #beefrecipe #beef #skewers #bbq

“So much flavor and very easy prep” is exactly what one of my readers discovered 
with these beef kushiyaki skewers. Fire up your grill, and let’s cook. For a printable version of 
this recipe, visit my website. Just Google ‘beef kushiyaki sudachi’ to find me. Let’s start by preparing our beef. Today, I’m using about 300g of top round steak, but any thick-cut steak you like with a bit of 
fat will do, and there’s no need to get Wagyu. Cut it into about 3cm (1¼ inch) pieces. You want them to be a uniform 
size so that they cook evenly. The steak I’m using today has a 
lot of marbling, but no fat cap. However, if your steak has a 
fat cap, you shouldn’t waste it. Cut it off, cut it into small pieces 
and save it to alternate between the meat when it’s time to put them on the skewers. This will help keep the meat 
juicy and add more flavor. Now for the marinade! Place the beef in a sealable bag and add 1 tbsp 
Worcestershire sauce, 1 tbsp sake, 1 tbsp mirin, 1 tbsp grated apple, 1 tbsp sesame oil, 
1 tsp oyster sauce, 1 tsp grated garlic, one bay leaf, ½ tsp fresh ginger, ¼ tsp 
sea salt, and about ¼ tsp of white pepper. As always, all ingredients and exact measurements for this recipe can be found 
in the description box below! Seal that bag and massage everything 
together until the seasonings are evenly distributed and the beef is fully covered. This combination might seem 
unusual, but trust me on this! The grated apple adds a subtle sweetness that 
tenderizes the meat while complementing the umami-rich flavors of the 
Worcestershire and oyster sauce. Pop it in the fridge and let it 
marinate for at least 30 minutes. Once the marinating time is up, preheat your 
grill or broiler on medium-high for 5-10 minutes. While you wait for it to heat 
up, let’s assemble our skewers. Push the pieces of beef onto the skewers. About 4-6 pieces per skewer. Now, I’m using an indoor fish grill 
because, well, I don’t have a garden. Actually, I’ve never lived in a 
place with a yard in my entire life. So if you’re one of those lucky people with 
a beautiful, big garden and a BBQ setup, please live my dreams for me and give this recipe 
the ultimate outdoor treatment it deserves. Just remember to adjust 
your cooking times and heat. And by the way, if you love this recipe, I 
think you’ll also love my beef gyudon recipe! Check the description for more related recipes. Once assembled, place them on 
a wire rack and sprinkle with a pinch of coarse salt and 
freshly ground black pepper. Grill for 5 minutes on this first side. After 5 minutes, turn the skewers and 
sprinkle the other side with salt and pepper, then return them to the grill for 4 minutes. Once 4 minutes are up and 
the beef is cooked through with that gorgeous lightly charred 
surface, remove them from the grill. Now, serve these beauties up with a 
sprinkle of Japanese chili powder, known as shichimi togarashi, and 
a squeeze of fresh lemon juice! The marinade alone is quite sweet so these two 
elements are quite important for balanced flavors. And there we have it! It’s the kind of skewer that 
disappears at parties and BBQs, which is either a compliment or a 
warning depending on how many you made. Here we go! The link to the full recipe is on the 
screen for you now, and if you wanna watch more similar videos, don’t miss my beef 
playlist popping up on your screen as well! Thank you so much for watching, and 
I hope to see you in the next one! Bye!