The Gourmet Game Night cookbook by Cynthia Nims is supposed to be aimed towards families who have found themselves adopting a game night ritual in response to the recession — you know nesting more, spending less. But it’s been sitting on my kitchen counter for the past few weeks and all I can think about is how good that Beef Yakitori cover recipe will be when the kids go to sleep and my friends come over to watch the Final Four this weekend. The book has loads of “bite-sized, mess-free” recipes, so it’s just as appropriate. And with a whole chapter called “Skewers & Picks” I have a feeling I’ll be using it pretty regularly with the kids for just regular mealtime. (The recipe for Beef Yakitori is after the jump.)
adapted from Gourmet Game Night, Cynthia Nims
1/2 cup mirin (sweet rice wine) or dry sherry
1/2 cup soy sauce, preferably reduced sodium
1/2 cup chicken broth
1 tablespoon finely grated or minced fresh ginger
1 teaspoon pressed or minced garlic
3/4 pound sirloin or tri-tip steak
8 green onions, trimmed to 4 inches from root to end
2 teaspoons toasted sesame seeds
Combine mirin, soy sauce, chicken broth, ginnier, and garlic in a small saucepan. Bring to a boil and simmer for one minute. Pour the marinade into a shallow dish large enough to hold the meat and set aside to cool.
Cut the beef into 24 1-inch squares about 1/2 inch thick. Add the beef to the cooled marinade, stir to evenly cot, and refrigerate for at least 1 hour, stirring occasionally. Cut the trimmed green onions into thirds. Soak 12 (4 to 6 inch) bamboo skewers in water for at least 1 hour.
Thread skewers and grill until the meat is browned and a bit poink in the center. 2 minutes per side. Transfer to a platter and sprinkle with sesame seeds. Set on a warming tray to keep warm. Makes 12.