Gastronomixs

Rump cap yakitori from the grill

Creation by Sidney Schutte, Librije's Zusje** - Waldorf Astoria Hotel, Amsterdam, the Netherlands.

Rump cap yakitori from the grill

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,950 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1

kg

beef rump cap

100

g

dry sherry

125

g

soy sauce

65

g

light soy sauce

55

g

mirin

100

g

sugar

 

 

potato starch

Preparation method

  • Clean the rump cap and cut the meat into chunks measuring 3cm by 3cm.
  • Thread the meat onto wooden skewers, preferably made from bamboo. Make sure the skewers have been soaked in water for an hour beforehand.
  • Put the other ingredients, except for the potato starch, in a pan, bring to the boil, and then reduce until it has an intense flavour.
  • Thicken the sauce with potato starch until it has a nice, thick consistency.
  • Grill the skewers on the barbecue and glaze with the yakitori sauce. Continue turning the skewers and glazing them with the sauce until the meat is nicely caramelised.

Serving suggestions

  • Delicious in combination with radish, daikon, noodles, tomato, ginger, spring onion, sweet pepper, white cabbage, peanut, nori, kombu, goose liver, and lobster 

Previous page