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Gyuniku No Kushiyaki Recipe
|Rump steak||1 Pound, cut into bite size cubes|
|Green pepper||1 Large, pith and seeds removed and cut into pieces about the same size as the meat cubes|
|Pepper red||1 Large, pith and seeds removed and cut into pieces about the same size as the meat cubes|
|Flour||1⁄2 Cup (8 tbs)|
|Eggs||2 , beaten|
|Fine dry breadcrumbs||1 Cup (16 tbs)|
|Vegetable oil||2 Cup (32 tbs) (For Frying)|
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Mirin/Sweet sherry||3 Tablespoon|
|Scallions||2 , chopped|
|Hichimi togarishi/Paprika||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 5379 Calories from Fat 4161
% Daily Value*
Total Fat 470 g723.5%
Saturated Fat 67.7 g338.3%
Trans Fat 0 g
Cholesterol 423 mg
Sodium 5707.2 mg237.8%
Total Carbohydrates 140 g46.6%
Dietary Fiber 11.1 g44.5%
Sugars 33.3 g
Protein 168 g336.6%
Vitamin A 108.2% Vitamin C 519.7%
Calcium 21.9% Iron 57.7%
*Based on a 2000 Calorie diet
Put all the ingredients into a large, shallow dish and mix until they are thoroughly blended.
Thread the meat and pepper pieces on to skewers then arrange them carefully in the marinade mixture.
Set aside at room temperature for at least 1 hour, turning the skewers from time to time so that all sides of the mixture become coated in the marinade.
Remove from the marinade, then discard the marinade.
Pat the cubes dry with kitchen towels and dip lightly in the flour, shaking off any excess.
Dip the skewers into the beaten eggs, then coat thoroughly with the breadcrumbs, shaking off any excess.
Fill a large deep-frying pan about one-third full with vegetable oil and heat until it is very hot.
Carefully lower the skewers, a few at a time, into the oil and fry the beef and peppers until they are crisp and golden brown.
Remove from the oil and drain on kitchen towels.