Beef yakitori with eggplant

Name: Beef yakitori with eggplant
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: Makes 18 pieces
Cuisine: Japanese
Ingredients: 1 teaspoon freshly ground black pepper; ½ tablespoon butter; ½ tablespoon olive oil; Pinch of salt; 18 bamboo skewers; 1 tablespoon ponzu sauce (see note); 1 tablespoon sugar; 3 tablespoons soy sauce; 2 tablespoons dark soy sauce; 1 slender Asian eggplant (about 7 oz/200 g), sliced into ½-in (1-cm) sections; 2 teaspoons sesame oil; 10 oz (300 g) beef sirloin (preferably Japanese kobe or wagyu beef), cubed (see note)

Preparation info

Makes
18
pieces

Difficulty
Easy
Ready in
25 min

Appears in

Asian Tapas

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.

Ingredients

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

Asia
Japan
Starter
Mediterranean

Method

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.
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.
Thread 1 section of the