Japanese regional · Japan

Hyogo Kobe Beef and Vegetable Skewers

Name: Hyogo Kobe Beef and Vegetable Skewers
Total time: 25 min
Yield: 2 servings
Cuisine: Japanese regional
Ingredients: 200g Kobe beef, cubed; 100g bell peppers, sliced; 100g mushrooms, sliced; 100g onions, sliced; 2 tbsp soy sauce; 1 tbsp mirin; 1 tbsp honey; 1 tbsp vegetable oil; 1 tsp sesame oil; 1/2 tsp black pepper

Grilled Kobe beef and fresh vegetables on skewers, served with a savory glaze.

25 minutes2 servings

Method

Marinate beef in soy sauce, mirin, honey, and pepper for 30 minutes.
Thread beef and vegetables onto skewers.
Heat oil in a pan, cook skewers until beef is cooked through (internal temp 63°C/145°F).
Brush with sesame oil and serve with a dipping sauce.

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