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

Ingredient Substitutions

• Instead of Beef Carpaccio: thinly sliced beef filet
• Instead of Gruyère: Emmental, Comté
• Instead of Soy sauce (Japanese type): gluten‑free tamari
• Instead of Mirin: sweet sake + sugar
• Instead of White sugar: honey (will reduce the reduction)
• Instead of Garlic cloves: powdered garlic (½ tsp)
• Instead of Fresh ginger: ground ginger (¼ tsp)
• Instead of Wooden skewers: metal skewers
• Instead of Vegetable oil: clarified butter

Equipment Needed

• Saucepan
• Cutting board
• Chef's knife
• Small bowl (optional)
• Wooden skewers
• Frying pan (non‑stick)
• Kitchen tongs or spatula
• Measuring spoons
• Serving plate (optional)

Critical Steps — Do Not Skip

• Make the homemade teriyaki sauce
• Assemble the skewers
• Cook the skewers

Chef Tips from the Video

• Choose a high‑quality beef carpaccio, slightly marbled, for more flavor.
• Let the meat rest at room temperature for 10 minutes before cooking to ensure even cooking.

Troubleshooting

Storage

Refrigerator: Store the skewers in an airtight container for 2 days in the refrigerator. Reheat gently over low heat before serving.

Freezer: Not recommended: the cheese may lose its texture.

Room temperature: Consume within 2 hours of cooking to avoid any bacterial risk.

Make-Ahead Tips

• Prepare the teriyaki sauce the day before and keep it refrigerated; it lasts 3 days.
• Cut the cheese into sticks ahead of time and keep them chilled, covered with plastic wrap.