Beef and Cheese Yakitori Skewers, Homemade Teriyaki Sauce

Ingredients

• 300 g Beef Carpaccio (very thin slices)
• 150 g Gruyère (cut into sticks 1 cm wide and 5‑6 cm long)
• 60 ml Soy sauce (Japanese type) (low-sodium if possible)
• 60 ml Mirin (sweet rice wine)
• 2 c. à soupe White sugar (or cane sugar)
• 2 pcs Garlic cloves (peeled and lightly crushed)
• 2 tranches Fresh ginger (3 mm thick, peeled)
• 8 pcs Wooden skewers (soaked 30 min in water)
• 1 c. à soupe Vegetable oil (for the pan)

Instructions

1. Prepare the aromatics

   Peel the two garlic cloves, lightly crush them and cut the fresh ginger into two slices about 3 mm thick.

   Time: PT5M

2. Make the homemade teriyaki sauce

   In a saucepan, pour the soy sauce, mirin, sugar, ginger slices and garlic. Bring to a gentle simmer over medium heat, then let reduce by one third, stirring occasionally.

   Time: PT8M

   Temperature: feu moyen

3. Cut the cheese

   Cut the Gruyère into sticks about 1 cm wide and 5‑6 cm long.

   Time: PT5M

4. Assemble the skewers

   On a flat surface, lay a slice of carpaccio, lightly brush with teriyaki sauce, place a cheese stick in the center, fold the meat edges on each side to achieve a uniform thickness, then roll the meat around the cheese. Secure each roll with two skewers by inserting them on each side.

   Time: PT5M

5. Cook the skewers

   Heat a non‑stick skillet with one tablespoon of oil over low heat. Brush the skewers with a drizzle of teriyaki sauce, then cook them, turning every 10 seconds for about 5 minutes, until the cheese begins to melt and the meat is lightly browned.

   Time: PT5M

   Temperature: feu doux

6. Rest and serve

   Remove the skewers from the heat, place them on a plate, let rest for 1 minute before serving.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

10 g

Fat

15 g

Fiber

0 g