Dinner

Misoyaki Steak Frites Skewers (Beef Kushiyaki) Recipe

ByElena Hart April 2, 2026April 2, 2026

Introduction

Misoyaki Steak Frites Skewers, also known as Beef Kushiyaki, offer a delightful fusion of tender miso-glazed ribeye and crispy shoestring potatoes. This Japanese-inspired dish balances savory and sweet flavors with a rich pan sauce, perfect for an impressive yet approachable meal.

Three dark brown grilled meat cubes with a sticky glaze are placed on a white plate with floral patterns and golden edges; each cube is pierced with a silver skewer. On top of each meat cube is a nest of thin, crispy, golden fried strips, sprinkled lightly with chopped green herbs. The plate has a pool of rich brown sauce around the meat, and small green herbs are scattered over the sauce and plate. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/3 cup sake
1/3 cup mirin

1/2 cup sugar
1/2 cup red miso

4 lb ribeye
2 russet potatoes

2-3 cups neutral oil (for frying)
3/4 cup beef bone broth (or demi-glace)
1 tbsp rice vinegar

2 tbsp butter
1/2 tsp black pepper (adjust to taste)
2 tbsp chives (chopped)

Instructions

Step 1: Make the Misoyaki glaze by adding sake and mirin to a saucepan. Bring to a simmer and reduce the liquid by one third. Whisk in sugar and red miso, then simmer for 2 to 3 minutes until thickened. Remove from heat, cool completely, and store in an airtight container in the refrigerator.
Step 2: Trim excess fat from the ribeye and slice against the grain into very thin strips. Cover with parchment paper and pound with a meat mallet until the thickness is even.
Step 3: Line a cutting board with plastic wrap and place 9 to 10 beef strips vertically, overlapping slightly to form a rectangle. Layer the next set of strips horizontally on top, alternating directions until the rectangle reaches about 1.5 inches thick. Wrap tightly and press evenly with a rolling pin. Freeze for 1.5 hours.

Step 4: Unwrap the semi-frozen meat and trim edges for a clean rectangle. Cut into 2-inch squares, stack two squares, and skewer with cocktail picks to make 8 skewers. Brush all sides with half of the misoyaki glaze, cover, and marinate in the refrigerator for 12 to 24 hours.
Step 5: Peel the potatoes and slice into 1/8 inch planks, then cut into matchsticks. Soak in ice water for at least 2 hours or up to 24 hours in the refrigerator to remove excess starch.
Step 6: On serving day, heat oil to 350°F (175°C). Drain and dry the potatoes thoroughly, then fry in batches until golden and crisp. Remove with a slotted tool and drain on paper towels.

Step 7: Preheat the broiler. Sear the skewers in a hot skillet until lightly browned on all sides. Transfer to a wire rack on a baking sheet, brush with more glaze, and broil for 3 to 4 minutes until caramelized.
Step 8: Deglaze the skillet with beef bone broth. Stir in 3 tablespoons of the reserved glaze and rice vinegar. Simmer until thickened, then remove from heat and whisk in butter and black pepper until smooth.
Step 9: To serve, pour the pan sauce onto a plate. Arrange the skewers on top, then pile with fried shoestring potatoes and sprinkle with chopped chives.

Tips & Variations

For an extra crispy fry, double-fry the potatoes by frying once at a lower temperature, draining, and then frying again at a higher temperature until golden.
You can substitute ribeye with sirloin or flank steak for a leaner option, but slicing thinly and pounding are key for tenderness.
If you prefer a spicier glaze, add a pinch of red pepper flakes to the misoyaki sauce while simmering.

Storage

Store any leftover skewers and fries separately in airtight containers in the refrigerator for up to 2 days. Reheat the skewers gently in a skillet or broiler to preserve texture. Re-crisp fries in a hot oven or air fryer instead of the microwave for best results.

How to Serve

The dish shows four thick, square pieces of grilled meat sitting in a rich, dark brown sauce that pools on a white plate decorated with small flowers and gold patterns around the rim. Each meat piece has a silver skewer through it and is topped with a small bundle of crispy golden fried thin strips, resembling fried onions or potatoes. Small green herbs, likely chopped chives, are sprinkled both on the meat and sauce, adding a fresh, bright green contrast. The plate rests on a white marbled surface with soft natural sunlight highlighting the textures and colors. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the skewers entirely in advance?

Yes, you can marinate the skewers for up to 24 hours in advance and keep them refrigerated. However, it’s best to cook the fries fresh on serving day for maximum crispness.

What can I use instead of beef bone broth?

If beef bone broth or demi-glace isn’t available, you can use a good-quality beef stock or broth as a substitute to create the pan sauce.

Elena Hart