Grilled Yakitori with Sakura Sauce
5 lbs skirt steak
1 Tbsp mirin
1/2 tsp yuzu kosho paste
Kosher salt and black pepper
2 Tbsp rice bran oil
1 Tbsp sake
2 Tbsp brown sugar
1/2 cup soy sauce
1/4 cup water
1/4 cup sugar
1 1/2 tsp minced garlic
1 1/2 tsp minced ginger
1/2 tbsp cornstarch
mixed with 1 Tbsp water
1 tbsp brown sugar
plus 2 tsp
2 Tbsp sake
1 Tbsp toasted sesame seeds
1 tsp togarashi pepper
  • grill pan
For the Steak
Rub steak with remaining ingredients and set aside to marinate for at least 20 minutes, longer if possible. Preheat grill to high. Oil the grill lightly and cook steaks to desired doneness.
For the Teriyaki Sauce
Combine all ingredients except the cornstarch slurry in a small pot over medium heat. Whisk together until sugar dissolves. Once sauce comes to a simmer, add slurry and continue to simmer until thickened. Set aside until ready to serve.
To Serve
Let the steaks rest for 10 minutes before slicing. Arrange on warm platters and garnish with sesame and togarashi. Serve sauce on the side.