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Recipe Detail Page
Beef & Shishito Skewers
Summer 2023
Japanese-style grilling is all about high heat and high flavour. Cook over the hottest spot on your grill, or if you’ve got an indirect-heat situation going on, grill over the side turned way up. If shishito peppers are unavailable where you are, double up on the onions or use a couple of 1-inch (2.5-cm) pieces of shepherd pepper in place of each shishito.
Makes 8 skewers
1/2 cup (125 mL) Japanese soy such as Kikkoman
6 cloves garlic, finely grated
2 tsp (10 mL) coarsely ground black pepper
2 tsp (10 mL) toasted sesame oil
2 1/2 lbs (1.13 kg) sirloin, cut into 1-inch (2.5-cm) chunks
3 tbsp (45 mL) mirin
2 tsp (10 mL) rice or apple cider vinegar
8 skewers, 8 to 10 inches (20 to 25 cm) long, soaked in water for 30 minutes if wood or bamboo
16 shishito peppers
6 thick green onions, each cut into 1 1/2-inch (4-cm) lengths, white and light green part only
1 tbsp (15 mL) toasted sesame seeds
1. In a large bowl, whisk together soy, garlic, pepper and sesame oil. Reserve 1/4 cup (60 mL) mixture in a separate small bowl. To the large bowl, add beef and stir to coat. Refrigerate for 1 hour.
2. To the small bowl, add mirin and vinegar. Stir to combine. Set aside once more.
3. Preheat grill to high.
4. Remove beef from marinade and discard liquid. Thread two chunks of beef, then a shishito pepper, then a piece of onion on a skewer. Repeat once more, then finish with two more pieces of beef. Repeat for remaining skewers, adding any extra bits to skewers where they will fit.
5. Brush with reserved sauce and grill 6 minutes total (close lid if using the other side for indirect grilling) for medium rare, turning once halfway through. Remove to a platter and sprinkle with sesame seeds before serving.
Makes 8 skewers
