Green tea beef yakitori with Japanese seasoned rice
May 2024
INGREDIENTS
1/3 cup (80ml) light soy sauce
2 tablespoons sweet chilli sauce
2 lemongrass stems (inner core only), grated
1 teaspoon chilli oil (see note)
2 teaspoons loose‐leaf green tea
1cm piece ginger, grated
2 tablespoons chopped coriander leaves
600g beef fillet steak, cut into 3cm pieces
1 1/2 cups (300g) jasmine rice
1/4 cup Japanese furikake seasoning
Pickled ginger
mizuna (peppery Japanese greens), to serve
METHOD
Place the soy sauce, sweet chilli sauce, lemongrass, chilli oil, green tea, ginger and coriander in a large bowl. Add beef, stirring to coat, then place in the fridge to marinate for at least 4 hours or overnight.
Place 12 small wooden skewers in a bowl of cold water and allow to soak for 1 hour.
Cook the rice according to the packet instructions.
Meanwhile, preheat a barbecue or chargrill pan over medium‐high heat.
Drain the beef, then thread onto the soaked skewers. Chargrill the beef, turning, for 3‐4 minutes for rare or un l cooked to your liking. Rest, loosely covered with foil, for 2‐3 minutes.
Toss the cooked rice with the furikake seasoning. Serve the beef skewers with seasoned rice, pickled ginger and mizuna.