Japanese beef skewers are lightly seasoned and dipped in a sweet and savory umami sauce. Commonly served in Japanese restaurants, these delicious beef skewers come together quickly and are sure to please any crowd.

What is Kushiyaki, also known as Japanese Beef Skewers?

Kushiyaki refers to grilled meat or vegetables on a skewer. You may have heard of yakitori which is a type of kushiyaki using skewered chicken.

Most commonly, kushiyaki is grilled over charcoal and includes meats, seafood, mushrooms and various vegetables.

This recipe does not use a marinade but instead is lightly seasoned with salt and pepper, then dipped in a sweet and savory sauce.

What is the difference between yakitori and kushiyaki?

Yakitori literally means grilled chicken and is a type of kushiyaki. Kushiyaki means grilled on a skewer.

However, in Japanese restaurants, they commonly refer to all grilled skewered dishes as yakitori.

What ingredients do you need and how do you make Japanese-style beef skewer?

Beef – thin strips of rib roast, chuck, or top sirloin.
Sesame Seeds – toasted is preferred.
Green Onion – also refereed as scallion, used as a garnish. (optional)
Tare / Sauce
Soy Sauce – we use low-sodium soy sauce. If you are looking for gluten-free, make sure to use tamari soy sauce.
Japanese Sake – use Japanese cooking sake which is fairly inexpensive and can be found in most Asian supermarkets.
Sweetener – use your preferred sweetener.
Bonito Flakes – made from shaved dried bonito fish. Commonly used to make broth and responsible for giving Japanese cuisine that signature umami flavor.
Garlic – diced for the sauce. The other few will be sliced for the beef skewers.
Lemon – if you decide to omit the sauce, a squeeze of lemon on the beef skewers is also just as tasty.

What kind of beef should you use for beef kushiyaki?

Typically, Japanese beef skewers are made with beef strips rather than beef cubes which are more common in kabobs. Look for thin strips of rib roast, chuck, or top sirloin.

What is the nutrition information for this Japanese Beef Skewer recipe?

283 Calories
3g Carbohydrates
1g Fiber
38g Protein
10g Fat
62mg Cholesterol
854 mg Sodium
558mg Potassium
26mg Calcium
2mg Iron
21ui Vitamin A
2mg Vitamin C

Were there any other yakitori recipes I can try?

Now, let’s making this Japanese Beef Skewers Kushiyaki recipe!

Prepping Time 15M
Cooking Time 5M
Total Time 20M
Net Carb/Skewer ~1-2g
Serving 3-4 Skewers

Ingredients

Beef

1/3 lb Thin Strips of Rib Roast, Chuck, or Top Sirloin (we used Top Sirloin)
1/4 tsp Salt
1/4 tsp Black Pepper
3-4 Wooden Skewers
1/8 tsp Toasted Sesame Seed (optional)
1/2 Stalk of Green Onion (optional topping)

Sauce 1

3 tbsp Soy Sauce
4 1/2 tbsp Japanese Sake
1 1/2 tbsp Water
2 tbsp Sweetener (sugar alternative, sugar or preferred sweetener)
1/2 Cup Bonito Flakes (can sub with 1/8 tsp of hondashi)
5-7 Garlic Cloves

Sauce 2

2 Wedges of Lemon

Directions

1) Gather all the ingredients.

2) Cut beef into 1 x 1 inch strips/squares and sprinkle salt and pepper on both sides. For best results, let salt marinate into beef for 10 minutes at room temperature.

3) Soak wooden skewers in water for at least 10 minutes.

4) Slice optional green onions and set aside (we slice them at a 45 degree angle).

5) If using Sauce 2, skip to step 7b). If using Sauce 1, finely dice 1 clove of garlic and cut the renaming garlic clove in halves. Set aside.

6) In a stove top pot, add all the ingredients for the sauce – Soy Sauce, Japanese Sake, Water, sweetener, Bonito Flakes, and half of the diced garlic – and bring to boil. Once boiling, reduce to simmer heat and let sauce reduce for 7-10 minutes or until slightly reduced. Once reduced, strain sauce with strainer and make sure to squeeze/press any excess sauce from the bonito flakes. Note – if you are making more sauce, it will take longer to reduce.

7a) For Sauce 1, skewer each piece of beef. For every 2-3 pieces of meat, place garlic halve in between as shown in picture below.

7b) For Sauce 2, skewer each piece of beef.

8a) For Sauce 1, preheat grill to 350F. Once grill is preheated, reduce heat to medium-low and place skewers on the grill. Take a basting brush and generously brush sauce on each skewer and cook covered for 2 minutes. Flip beef after 2 minutes and baste once again. Cover and cook for an additional 1-2 minute until meat reaches your liking. Discard remaining basting sauce. Serve with sprinkle of optional Toasted Sesame Seed and green onions.

8b) For Sauce 2, preheat grill to 350F. Once grill is preheated, reduce heat to medium-low and place skewers on the grill and cook covered for 2 minutes. Flip beef after 2 minutes , cover and cook for an additional 1-2 minute until meat reaches your liking. Serve with lemon wedges and sprinkle of optional Toasted Sesame Seed and green onions.

Hope you enjoy your Japanese Beef Skewers Kushiyaki!

If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of healthy Asian inspired recipes!

Join us on Facebook to be part of our interactive discussions & recipe requests and follow us on Instagram, Pinterest, or subscribe to our New Recipe Notification and be the first to know when we post a new recipe!

More Recipes

Japanese style beef skewers kushiyaki served on a white plate sprinkled with toasted sesame seeds.

Japanese Beef Skewers Kushiyaki

5 from 4 votes

Course: Main Course

Cuisine: Japanese

Keyword: Japanese beef skewers, kushiyaki recipe

Prep Time: 15

Cook Time: 5

Total Time: 20

Servings: Skewers

Print Recipe

Calories: 283kcal

Ingredients

Beef

1/3 lb Beef Thin Strips of Rib Roast, Chuck, or Top Sirloin
1/4 tsp Salt
1/4 tsp Black Pepper
3-4 Pieces Wooden Skewers
1/8 tsp Toasted Sesame Seed optional
1/2 Stalk Green Onion optional topping

Sauce 1

3 tbsp Soy Sauce
4 1/2 tbsp Japanese Sake
1 1/2 tbsp Water
2 tbsp Sweetener sugar alternative, sugar or preferred sweetener
1/2 Cup Bonito Flakes can sub with 1/8 tsp of hondashi
5-7 Cloves Garlic

Sauce 2

2 Wedges Lemon

Instructions

Gather all the ingredients.
Cut beef into 1 x 1 inch strips/squares and sprinkle salt and pepper on both sides. For best results, let salt marinate into beef for 10 minutes at room temperature.
Soak wooden skewers in water for at least 10 minutes.
Slice optional green onions and set aside (we slice them at a 45 degree angle).
If using Sauce 2, skip to step 7b). If using Sauce 1, finely dice 1 clove of garlic and cut the renaming garlic clove in halves. Set aside.
In a stove top pot, add all the ingredients for the sauce - Soy Sauce, Japanese Sake, Water, sweetener, Bonito Flakes, and half of the diced garlic - and bring to boil. Once boiling, reduce to simmer heat and let sauce reduce for 7-10 minutes or until slightly reduced. Once reduced, strain sauce with strainer and make sure to squeeze/press any excess sauce from the bonito flakes. Note - if you are making more sauce, it will take longer to reduce.
A) For Sauce 1, skewer each piece of beef. For every 2-3 pieces of meat, place garlic halve in between as shown in picture below.
B) For Sauce 2, skewer each piece of beef.
A) For Sauce 1, preheat grill to 350F. Once grill is preheated, reduce heat to medium-low and place skewers on the grill. Take a basting brush and generously brush sauce on each skewer and cook covered for 2 minutes. Flip beef after 2 minutes and baste once again. Cover and cook for an additional 1-2 minute until meat reaches your liking. Discard remaining basting sauce. Serve with sprinkle of optional Toasted Sesame Seed and green onions.
B) For Sauce 2, preheat grill to 350F. Once grill is preheated, reduce heat to medium-low and place skewers on the grill and cook covered for 2 minutes. Flip beef after 2 minutes , cover and cook for an additional 1-2 minute until meat reaches your liking. Serve with lemon wedges and sprinkle of optional Toasted Sesame Seed and green onions.