Beef and Onions Grilled on a Skewer
Gyuniku no Kushiyaki
This is a Japanese mode of preparation and is an example of he deep-fried Japanese skewer cooking called Kushiyaki or Kushimono.
We begin by assembling the Ingredients:
1 pound lean, boneless Beef Roast
1/3 cup Soy Sauce
1 tablespoon Mirin
2 teaspoons Sugar
1/3 cup Flour
1 Egg, beaten in
1 tablespoon Water
1 cup Panko Japanese style Breadcrumbs
1 pint or more of Oil
Begin y cutting the Beef into 1-inch squares. Peel the Onions and cut them into pieces about the same size as the Beef. Arrange the Beef and Onions on oiled metal or bamboo skewers.
Then mix together the Soy Sauce, Mirin and Sugar. Marinate the skewers and Meat in this mixture for at least one hour, turning several times so that the marinade is evenly absorbed by the Meat.
When ready to cook, drain off the excess liquid and dredge the Kebabs in Flour, then in the beaten Egg, finally in the Panko Bread Crumbs. They can then be set aside for up to two hours before final cooking.
To finish the dish, heat the oil in a deep pan and when it reaches a temperature of 340 to 345° Fahrenheit, fry the Kebabs, putting in a few at a time in the Oil and deep-fry until they are golden brown. Remove the skewers, drain for moment on paper towel and then serve immediately.