Sweet sour beef yakitori


  • Serves: 4
  • Preparation: 20 min
  • Cooking: 10 min

4 pieces of shitl (150 g each piece)
2 purple onions
2 green peppers
20 g sesame seeds
1 teaspoon sea salt

1 Chinese cabbage, 20 seaweed and dried kama, 30 ml good quality soy sauce, 30 ml rice vinegar, 30 ml yuzu juice, 90 ml sesame oil

For the hikitori sauce:
30 ml of good quality soy sauce, 15 g sugar, 150 ml of mirin, 2 teaspoons of olive oil


The meat
Soak the skewers for several minutes in cold water.
Cut the meat into 2 cm thick cubes.

The vegetables
Rinse the green peppers and peel off the purple onions. Cut into cubes 2 cm thick.
Cook the vegetable cubes for 2 minutes, drain and put in cold water to stop the cooking process. Drain and set aside.

The salad
Rinse the cabbage and cut thin.
Place in a large salad bowl with dried yokama.
Beat the soy sauce, rice vinegar and yuzu juice. Add the sesame oil and stalks to get a mix. Pour sauce on the salad and stir well. Refrigerators.

Yakitori sauce
Mix all ingredients and set aside.

Skewers and cooking
Diverse between beef cubes, green peppers and red onion on the skewers.
Heat the oil in a large frying pan and heat the controller on all sides for about 6 minutes.
Pour the sauce into a small skillet and bring to a boil to reduce to a syrup-like texture. Brush the skewers with the small sauce.
Sprinkle with sesame seeds and serve with cabbage salad.