Beef and Cheese Yakitori Skewers or when Swizerland and Japan have babies…
Yakitori is a Japanese way to cook skewers ; traditionally composed of chicken and grilled on charcoal, it is seasoned with a sweet&salty sauce. In this recipe we replaced chicken with thin slices of beef, glazed them with the famous Yakitori sauce, and wrapped them around a piece of Swiss Cheese.
The cheese we chose is l’Etivaz, a a hard cheese, similar to Gruyère, but made only with the summer milk, when the cows are doing their summer grazing in the Alps, which gives it some exotic fruity notes.
The combination is totally irresistible!
- 1⁄2 cup soy sauce
- 1/2 cup mirin
- 1/4 cup sake
- 1⁄4cup sugar
- 1 garlic clove, crushed
- 1 slice of fresh ginger
- 1 tbsp of cornstarch, diluted in a bit of water
- 12 Beef Carpaccio Slices
- 150g Etivaz
In a small saucepan, combine soy sauce, sugar, mirin, sake, garlic and ginger. Bring to a boil, then turn down the temperature and add the cornstarch. Cook until thickened, stirring constantly, then strain. You will obtain a shiny, smooth Yakitori sauce.
Cut Etivaz into rectangles. Put them on a wooden pic and wrap each rectangle with a slice of beef.
Tips: you can marinate your beef an hour in the sau
ce before, for a more intensive taste.
Grill your skewers on a hot pan, with just a bit of oil to avoid stickiness, until the cheese begins to melt and every side of your meat is brown. Glaze your skewers with more sauce and serve with sesame seeds and chili flakes.
The Beef and Cheese Yakitori Skewers is the perfect snack food!