Beef yakitori with eggplant

Preparation info
  • Makes


    • Difficulty


    • Ready in

      25 min

Appears in
Asian Tapas: Small Bites, Big Flavors

By Christophe Megel and Anton Kilayko

Published 2010

  • About

Eggplant with beef is a time-honored union, celebrated in many Asian and Mediterranean cuisines. The overnight marination and flash-fasts cooking here ensure that the steak is extremely tender and the eggplant, pillow-soft.


  • 10 oz (300 g) beef sirloin (preferably Japanese kobe or wagyu beef), cubed (see note)
  • 2 <


  1. Combine the Yakitori Marinade ingredients in a bowl and stir well until the sugar is dissolved. Marinate the beef in the Yakitori Marinade for at least 4 hours or overnight if possible.
  2. Heat the sesame oil in a skillet over high heat, sear the eggplant sections, with a sprinkling of salt, for 30 seconds on each side. Set aside.
  3. Thread 1 section of the