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Beef Tenderloin Yakitori

Photo: Jennifer Davick; Styling: Lydia DeGaris-Pursell
Prep time 18 mins
Stand time 30 mins
Cook time 8 mins
Yield Makes 2 dozen


  • 24 (6-inch) bamboo skewers
  • 1/4 cup soy sauce, divided
  • 1/4 cup mirin, divided
  • 2 tablespoons sake, divided
  • 1 pound beef tenderloin, trimmed and cut into 1-inch cubes
  • 2 tablespoons sugar
  • 1 bunch green onions, cut into 1-inch pieces
  • 1 teaspoon sesame oil

How to Make It

  1. Soak skewers in water at least 30 minutes.

  2. Combine 1 tablespoon each soy sauce, mirin, and sake in a medium bowl. Add beef, tossing to coat. Let stand 30 to 90 minutes.

  3. Combine remaining 3 tablespoons each soy sauce and mirin, remaining 1 tablespoon sake, and sugar in a small saucepan over medium-high heat. Simmer 5 to 8 minutes or until glaze is slightly syrupy. Set aside.

  4. Combine green onions and sesame oil; toss well. Thread green onion pieces and beef alternately onto skewers. Cover and chill until ready to grill.

  5. Grill skewers over medium-high heat (350° to 400°) 1 minute. Turn skewers over; brush with glaze, and grill 1 to 2 minutes or until desired degree of doneness.