Gyuniku No Kushiyaki
|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|
First, make the marinade.
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.