Name: Beef Yakitori
Yield: Makes 12 skewers
Ingredients: 1/2 cup mirin (sweet rice wine) or dry sherry; 1/2 cup soy sauce, preferably reduced-sodium; 1/2 cup chicken broth; 1 tablespoon finely grated or minced fresh ginger; 1 teaspoon pressed or minced garlic; 3/4 pound sirloin or tri–tip steak; 8 green onions, trimmed to 4 inches from root end; 2 teaspoons toasted sesame seeds

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Beef YakitoriSheri Giblin

Like the Tripoley and cribbage we used to play so often together, yakitori is something of a tradition in my family. Dad's navy career had us living in Japan for a few years (I was born there), and just outside the gates of the base was a small yakitori restaurant my parents often patronized. This recipe is based on one my mom came home with from Japan. These flavorful skewers can be made with chicken in place of beef, if you wish. I recommend using boneless, skinless chicken thighs; they remain more tender and juicy on the grill than does chicken breast meat.

Cook's notes:

Marinate the beef for up to 8 hours, refrigerated. It is best to skewer the meat and grill just before serving.

Recipe notes

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