Cheese and beef yakitori skewers

Ingredients

• 8 slices of beef carpaccio
• 1 block of Emmental cheese (250 g)

Yakitori sauce:

• 75 ml soy sauce
• 75 ml water
• 65 g brown sugar
• 25 ml rice vinegar
• 1 green onion (green part only)
• 1 small garlic clove
• 7 g cornstarch (or 1/2 Tbsp)
• 1 Tbsp water

Materials

• 8 skewers

Preparation

• Finely chop the green onion; you’ll only need the green part.
  Combine the cornstarch with a little water (about 1 tablespoon).
• Pour the soy sauce, water, brown sugar, and rice vinegar into a pot. Add the green onion and crushed garlic clove. Let it caramelize for about 3 to 5 minutes over high heat, stirring constantly.
  
• Add the corn starch and water mixture and stir to thicken the sauce. Strain the sauce.
• Mix the beef carpaccio with the sauce (you can set some sauce aside for dipping the skewers when serving or for basting them as they cook). Refrigerate for 1 hour.
  
• Cut the Emmental cheese into 8 equal rectangular pieces and thread the cheese onto the skewers.
• Wrap the marinated beef slices around the cheese sticks.
  
• Heat some vegetable oil in a pan, then place the skewers in the pan. Cook for about 1 minute on each side. You can baste the skewers with the sauce while cooking if you wish.
• And there you have it: your yakitori skewers are ready! Sprinkle with sesame seeds or chopped chives and serve immediately while the cheese is still melty.
  

Observations

Is the cheese in your skewers not melty enough at the end of cooking? Before serving, cover the pan for a few minutes to let the cheese continue melting.

Cookware

Attributes

Questions

Photos of members who cooked this recipe