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Beef and zucchini yakitori with carrot and cucumber pickle
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Prep Time:
50 minutes
Cook Time:
15 minutes
Total Time:
65 minutes
Impress this spring with tasty Japanese beef skewers on rice with carrot-cucumber pickle.
Ingredients:
  • 60ml white vinegar
  • 15.00 gm caster sugar
  • 1.20 gm salt
  • 1 large carrot, peeled into ribbons
  • 1 Lebanese cucumber, peeled into ribbons
  • 60ml soy sauce
  • 20.00 ml mirin
  • 1 tsp ginger, finely grated
  • 1 garlic clove, crushed
  • 1/2 tsp sesame oil
  • 1 kg beef porterhouse steak, trimmed, cut into 3cm pieces
  • 2 large zucchini, peeled into ribbons
  • Toasted sesame seeds, to serve
  • Steamed jasmine rice, to serve
Instructions:
  • Soak 12 bamboo skewers in water for 30 minutes before cooking. In a small saucepan over low heat, combine vinegar, 1 teaspoon of sugar, salt, and 1 tablespoon of water. Stir and cook for 2-3 minutes until the sugar dissolves. Remove from heat and pour over the mixture of carrot and cucumber. Set aside.
  • Combine soy sauce, mirin, ginger, garlic, sesame oil, and the rest of the sugar in a large glass or ceramic dish. Stir until the sugar dissolves. Add the beef and mix well to coat. Cover and let it sit for 30 minutes to enhance the flavors.
  • Skewer the beef and zucchini ribbons in an alternating pattern. Heat up a barbecue or chargrill over high heat. Grill the yakitori for 10-12 mins, flipping occasionally, until golden brown and fully cooked.
  • Strain the pickled carrot and cucumber. Top yakitori with sesame seeds and plate with steamed rice, serving the carrot and cucumber pickle on the side.

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