Share Your Table - BBQ Sticks

BBQ Sticks

Yields sticks

Mains

A bon dance treat

2 1/2 cups shoyu
2 1/4 cups sugar
1 1/4 teaspoons ginger, grated
2 cloves garlic, grated
1 1/2 tablespoons sake
Small dash sesame oil, optional

Ask a butcher to slice 7 pounds of beef sirloin tip to 3/16 (or slightly thinner than ¼) inches. Freeze the meat.
On the morning of meat-stringing, move frozen meat to refrigerator. Soak 10-inch bamboo skewers in water.
Separate the meat slices and, while still half-frozen, cut into 1 x 2 inch lengths. String meat on bamboo skewers, 4 lengths per skewer.
Dip the meat sticks in the marinade for one minute, drain, and place in a deep tray. Cover the tray and store in refrigerator.
On the morning of cooking, turn the meat sticks to distribute marinade evenly. Pour extra sauce over the meat sticks.
Barbecue and serve.

Notes

* This recipe is an approximate conversion of the original, which yields 700 to 1000 sticks, and may be slightly sweet.

— Recipe courtesy of Nancy Kouzuki, Moiliili Hongwanji Mission.