Japanese-style grilled beef skewers with tare sauce
Yakitori Beef Skewers
Prep Time
20 min
Cook Time
8 min
Total Time
28 min
Servings
4
12 skewers
Difficulty
Easy
Cost
Moderate
$$
Yakitori Beef Skewers
Japanese-style grilled beef skewers with tare sauce
★4.7(24)
Bite-sized beef pieces threaded on bamboo skewers and grilled with a sweet-savory tare glaze. Smoky, sticky, and utterly addictive Japanese street food.
20m
Prep Time
8m
Cook Time
28m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Yakitori refers to Japanese skewered and grilled food, traditionally cooked over binchotan charcoal. This beef version uses a classic tare sauce that caramelizes beautifully over high heat.
Japanese cooking prizes precision, balance, and the pure expression of ingredients. This recipe honors those principles while being practical for everyday cooking.
Ingredients
- 1.5 lbs sirloin or ribeye, cut into 1-inch cubes
- 1/4 cup soy sauce
- 2 tbsp mirin
- 2 tbsp sake or dry white wine
- 1 tbsp sugar
- Scallions, cut into 1-inch pieces
Instructions
- 1
Soak bamboo skewers in water for 30 minutes. Simmer soy sauce, mirin, sake, and sugar until reduced by half for tare sauce.
- 2
Thread beef and scallion pieces alternately onto skewers.
- 3
Preheat grill to high heat. Grill skewers 2 minutes per side.
- 4
Brush generously with tare sauce and grill 1 more minute per side until glazed and caramelized.
- 5
Serve immediately with remaining tare for dipping and a sprinkle of shichimi togarashi.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Arrange on a platter for easy sharing at your next gathering
Substitutions
SakeDry white wine or dry sherry
Similar fermented flavor that deglazes well
MirinRice vinegar + 1 tsp sugar
Approximates the sweet-tangy flavor of mirin
Tips & Storage
Pro Tips
Cut meat into uniform pieces so they cook evenly on the skewers.
Brush tare sauce in the last 2 minutes only—too early and the sugar burns.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate for up to 2 days. Store tare sauce separately for up to 2 weeks.
Reheating
Reheat under the broiler for 3-4 minutes, brushing with fresh tare sauce.
Nutrition Facts
Per serving (85mg) · 4 servings
Calories290
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein32g
Carbohydrates12g
Fat10g
Fiber680mg
Sugar0g
Sodium8g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is tare sauce?
- A sweet-savory Japanese glaze made from soy sauce, mirin, and sake reduced to a syrupy consistency.
- Can I use chicken instead?
- Absolutely—chicken thigh is the most traditional yakitori protein.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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