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Contest Period: Nov. 1, 2017 ~ Feb. 28, 2018
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Wagyu Beef Skewers with Japanese Scallion, sweet potatoes, maple-soy glaze
Wagyu Beef (You can also use US beef) 2 lbs. (cut into large dices)
Japanese Sweet Potatoes: 1 lb.
Scallions: 2 bunches
Salt to taste
Pepper to taste
Bamboo Skewers: 8 sticks
“Maple Soy Glaze”
Sherry Vinegar: 1/3 cup
Maple Syrup: 1/2 cup
Lite Soy Sauce: 1/2 cup
Otafuku Okonomiyaki Sauce: 1/4 cup
Butter: 4 tbsp.
– Soak wooden skewers in water.
– Peel Japanese sweet potatoes and cut into 1 inch cubes.
– Add to a pot and cover with water and season with a pinch of salt. Bring potatoes to a simmer and cook for 4 minutes. This is not to cook thru but to soften for the grill.
– Cut scallions into 8 1 inch pieces. Slice the rest of it thinly.
– Take a wooden skewer and add one beef cube, one sweet potato cube and then repeat. 2 beef, 2 potato cubes and 1 scallion per skewer and make 8 skewers total.
– In a sauce pot, add sherry vinegar, maple syrup, lite soy and Otafuku sauce. Bring to a simmer and add cold butter slowly while whisking to create a thick sauce.
– Heat a grill to very hot.
– Season each skewer with salt and pepper. Brush glaze on each skewer, place in the grill, and keep brushing with glaze.
– Cook each side 2-3 minutes then flip, and continue to glaze. When cooked to desired doneness, sprinkle with salt, pepper and oil. Serve 2 skewers on a plate, add glaze over the skewers and sprinkle scallions.
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