Grilled beef skewers brushed with a sweet and savory soy glaze.
The tare sauce caramelizes as it cooks, giving the beef a glossy finish and light char. Tender inside, slightly sticky outside.
Great served over rice with quick pickled veggies.
Simple. Flavorful. Feels a little different without being complicated.
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Cut outside round into uniform cubes, ensuring even cooking. Thread onto bamboo skewers that have been soaked in water for 30 minutes to prevent burning. Create tare sauce by combining soy sauce, mirin, sake, and sugar in a small saucepan. Simmer until it reduces to a glossy, syrup-like consistency that coats the back of a spoon. The sauce should balance salty and sweet with a hint of alcohol bite. Grill the skewers over high heat, basting frequently with the tare sauce. Each basting creates layers of caramelized flavor as the sauce reduces and concentrates. The beef should develop a beautiful lacquered appearance with slight char marks. Serve immediately with steamed rice and pickled vegetables. The meat should be tender and juicy inside with a sweet-savory glaze that makes each bite irresistible. Garnish with sesame seeds and sliced scallions for color and texture contrast.
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