Entertain this spring with these delicious Japanese-style beef skewers served on steamed rice with carrot and cucumber pickle.


  • 1/4 cup (60ml) white vinegar
  • 3 teaspoons caster sugar
  • 1/2 teaspoon salt
  • 1 large carrot, peeled into ribbons
  • 1 Lebanese cucumber, peeled into ribbons
  • 1/4 cup (60ml) soy sauce
  • 1 tablespoon mirin
  • 1 teaspoon ginger, finely grated
  • 1 garlic clove, crushed
  • 1/2 teaspoon sesame oil
  • 1 kg Australian beef porterhouse steak, trimmed, cut into 3cm pieces
  • 2 large zucchini, peeled into ribbons
  • Toasted sesame seeds, to serve
  • Steamed jasmine rice, to serve


  1. Soak 12 bamboo skewers in water for 30 mins prior to cooking. Place vinegar, 1 teaspoon of the sugar, salt and 1 tablespoon water in a small saucepan over low heat. Cook, stirring to dissolve the sugar for 2-3 mins. Remove from heat. Pour over combined carrot and cucumber. Set aside.
  2. Place soy, mirin, ginger, garlic, sesame oil and remaining sugar in a large glass or ceramic dish. Stir until sugar dissolves. Add beef and toss to coat. Cover and set aside for 30 mins to allow the flavours to develop.
  3. Thread beef and zucchini ribbons alternately onto skewers. Preheat a barbecue or chargrill over high heat. Cook yakitori for 10-12 mins, turning, until browned on all sides and cooked through.
  4. Drain the pickled carrot and cucumber. Sprinkle yakitori with sesame seeds and serve with steamed rice and carrot and cucumber pickle on the side.