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Misoyaki Steak Frites Skewers (Beef Kushiyaki) Recipe

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★★★★★

4.5 from 65 reviews

Misoyaki Steak Frites Skewers (Beef Kushiyaki) offer a tantalizing fusion of Japanese flavors and classic French technique. Thin strips of ribeye marinated in a sweet-savory miso glaze are layered, shaped, skewered, and marinated before being seared and broiled to caramelized perfection. Served atop a bed of crispy shoestring fries and drizzled with a rich pan sauce, this dish beautifully balances umami, tenderness, and crunch for an impressive yet approachable meal.

Ingredients

Scale

Misoyaki Glaze

  • 1/3 cup sake
  • 1/3 cup mirin
  • 1/2 cup sugar
  • 1/2 cup red miso

Beef Skewers

  • 4 lb ribeye
  • 1/2 tsp black pepper (adjust to taste)
  • 2 tbsp chives, chopped
  • Skewers or cocktail picks

Shoestring Potatoes

  • 2 russet potatoes
  • 2–3 cups neutral oil (for frying)

Pan Sauce

  • 3/4 cup beef bone broth (or demi-glace)
  • 1 tbsp rice vinegar
  • 2 tbsp butter
  • Reserved misoyaki glaze (3 tablespoons)

Instructions

  1. Prep (Up to 24 Hours Before Serving): Start by preparing components ahead to enhance flavors and texture.
  2. Make the Misoyaki Glaze: Combine sake and mirin in a saucepan and bring to a simmer. Reduce the liquid by one third. Whisk in sugar and red miso, then simmer for 2 to 3 minutes until the glaze thickens. Remove from heat and cool completely. Store in an airtight container in the refrigerator.
  3. Prep the Ribeye: Trim excess fat from the ribeye. Slice the meat very thinly against the grain. Place parchment paper over the slices and pound with a meat mallet to an even thickness.
  4. Build the Beef Rectangle: Line a cutting board with plastic wrap. Vertically arrange 9 to 10 beef strips slightly overlapping to form a rectangle. Layer another set horizontally on top, alternating layer direction until the rectangle is 1.5 inches in height. Wrap tightly in plastic wrap with an additional layer on top. Press gently with a rolling pin. Freeze for 1.5 hours.
  5. Shape and Marinate: Unwrap the semi-frozen beef, trim edges for a clean rectangle, then cut into 2 inch squares. Stack two squares and skewer with cocktail picks to make 8 skewers total. Brush skewers with half of the misoyaki glaze, cover tightly, and marinate in the refrigerator for 12 to 24 hours. Reserve the remaining glaze for sauce.
  6. Prepare the Shoestring Potatoes: Peel potatoes and slice into thin 1/8 inch planks. Stack planks and cut into 1/8 inch matchsticks. Soak the matchsticks in ice water for at least 2 hours or up to 24 hours in the refrigerator.
  7. Fry the Potato Matchsticks: Heat neutral oil in a heavy saucepan to 350°F (175°C) with a 1 to 1.5 inch depth. Drain and pat dry the potato matchsticks thoroughly. Fry them carefully until golden and crisp. Remove with a spider strainer and drain on paper towels.
  8. Sear the Beef: Preheat the broiler. Sear skewers in a hot skillet over high heat on all sides until lightly browned. Transfer to a wire rack on a baking sheet, brush with remaining glaze, then broil for 3 to 4 minutes until caramelized.
  9. Prepare the Pan Sauce: Deglaze the skillet used for searing with beef bone broth. Stir in 3 tablespoons of reserved misoyaki glaze and rice vinegar. Simmer until reduced and thickened. Remove from heat and whisk in butter and black pepper until smooth and melted.
  10. Assemble: Spoon the pan sauce onto a serving plate. Arrange skewers on top, then pile fried shoestring potatoes over them. Garnish with chopped chives and serve immediately.

Notes

  • Marinating the beef for at least 12 hours deepens flavor and tenderizes the meat.
  • Soaking the potato matchsticks in ice water removes excess starch for crispier fries.
  • Use a thermometer to maintain oil temperature at 350°F for optimal frying texture.
  • Broiling after searing caramelizes the glaze for extra flavor and an appealing finish.
  • Be careful when handling hot oil; use a spider strainer for safe removal of fries.

Keywords: misoyaki, steak frites, beef kushiyaki, Japanese skewers, ribeye steak, shoestring fries, miso glaze, pan sauce

Find it online: https://thefoodrecipe.com/misoyaki-steak-frites-skewers-beef-kushiyaki-recipe/