Makes 8-10 skewers
- 2 Greenlea sirloin steaks (approx. 500g)
- 100 g fresh shitake mushrooms
- spring onions (white part only)
- bamboo skewers
- 4 tbsp brown sugar
- 8 tbsp soy sauce
- 4 tbsp mirin
- 4 tbsp rice wine vinegar
Soak the skewers in water so they don’t burn whilst cooking.
Mix together all the ingredients for the yakitori sauce in a large bowl.
Trim fat off steak and cut into 2 cm cubes. Transfer to the bowl with the yakitori sauce.
Mix well and marinate for at least an hour.
Whilst the meat is marinating, cut the mushrooms in half and the spring onions into 2 cm lengths. Create the skewers by threading on the steak, mushrooms and spring onions alternatively.
Heat a barbecue or large skillet on a high heat.
Cook the skewers, brushing several times with remaining yakitori sauce, until beef is cooked to your liking. 3- 4 minutes on each side.
Sprinkle with sesame seeds.
These yakitori skewered are perfect served with Miso soup, grilled rice balls (or steamed rice) and a Japanese inspired coleslaw.