Tuesday, September 26, 2006

Steak Yakitori with Eggplant 牛扒茄子照燒串

Category: Tapas, Appetizer
Style: Fusion
Difficulty: Moderate
Portion: Serves 8

12 oz rib eye steak or prime rib steak, cut into 1-inch cube, about 18 cubes
2 tbsp sesame oil
1 large Japanese eggplant, cut into 1-inch cube
pinch of salt
bamboo skewers
1/2 tbsp butter
1/2 tbsp vegetable oil
Yakitori Marinade
4 tbsp Japanese soy sauce
2 tbsp Chinese dark say sauce
1.5 tbsp sugar
1 tbsp lemon juice or cider vinegar
1 tsp black pepper

Combine all marinade ingredients in a large mixing bowl and stir well until sugar is dissolved. Marinate beef in marinade for at least 2 hours.
Put a large skillet over high heat. Mix eggplant with sesame oil and a pinch of salt, then sear in hot skillet until softened and charred.
Thread 1 piece of eggplant, followed by 1 beef cube, then another piece of eggplant on a bamboo skewer. Repeat until all ingredients are used up.
Heat butter and oil in a non-stick skillet over high heat. Sear skewers on each side for about 30 seconds or until brown on the outside but still pink inside. Serve hot.

You can also set the skewers over the barbeque.
Pre-soak the bamboo skewers in water for 20 minutes to avoid burning the skewers.

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