Shio Koji Malt Glazed Australian Grassfed Beef Skewers
- Prep time 30Min
- Cook time 10Min
- Technique Grill, Sear
- Meat Beef
- Cut Rib Eye
- Serves 10
Try these yummy beef skewers for your next party or event!
Ingredients
Shio Koji Malt Glaze
1 cup liquid shio koji
1 cup dark malt syrup
1 cup white soy sauce
Australian Grassfed Beef Skewers
1 pound Australian grassfed beef ribeye, trimmed, diced ½”x ½”
Kosher salt, as desired
Black pepper, as desired
10 each bamboo skewers, soaked
10 each shisho leaves
Bubu arare (rice pearls), as desired
Method
- For the shio koji malt glaze: In a large bowl combine all ingredients and whisk to combine.
- For the skewers: preheat a binchotan charcoal grill.
- Meanwhile, skewer beef onto soaked bamboo skewers as desired. Season with salt & pepper.
- Once coals are red hot, grill the skewers to desired doneness.
- Brush with shio koji glaze and serve atop a shisho leaf.
- Garnish with bubu arare and serve immediately
Chef’s Notes
- Freely substitute Australian grassfed beef ribeye with any of your favorite Australian grassfed beef cuts, such as tenderloin, strip loin or sirloin.
