To complete the drink with a meal and Asian to please MiniCook who does not like prawns, I prepared in addition to spicy shrimp fritters, skewers of beef and cheese. The idea of ​​the recipe I was blown away by Aude. As Cam said, who recovered the preparation of kebabs after I prepared the marinade, "It is better that Japanese and the easier it is ! ». To recommend to all fans of Japanese skewers who like things easy. For the impatient, The marinade can be replaced by a ready-made Teriyaki sauce you find at the grocery exotic supermarket.
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Beef and cheese skewers (to Japanese)

Prep: 20mins
Resting time: 1hr
Cooking: 3mins

For about 15 skewers

- 14 tranches purposes of carpaccio de boeuf
– 42 Emmental cheese cubes of 1.5 cm square
– 14 skewers made out of wood or bamboo about 15cm

Marinade:
– 6 tablespoons soy sauce
– 2 tablespoons liquid honey
– 2 tablespoons brown sugar
– 2 teaspoons lime
– 2 teaspoons mirin (can be replaced by the sweet fortified wine)
– 2 teaspoons sake

Soak skewers in water to prevent burning cooking.

In a saucepan, stir over low heat all marinade ingredients, except for the sake, until sugar is dissolved. Simmer over low heat for 5 minutes. Add the sake when the consistency has become thicker. Let cool before using as marinade.

Begin to fill the spicy skewers 3 cheese cubes per stick. Draper each skewer with 1 slice of carpaccio (tightly around the cheese to prevent leakage of cheese in cooking).

Place skewers in a baking dish and pour the marinade over the skewers. Cover with plastic wrap and marinate in the refrigerator for 1 hour skewers.

Lay the skewers on a sheet of paper box on the oven. Cook a few minutes under the grill (effectively monitor, is very fast). Serve immediately.

Place skewers in a baking dish and pour the marinade over the skewers. Cover dish with plastic wrap and marinate the skewers for 1 hours in the refrigerator.

Cook a few minutes under the grill (effectively monitor, is very fast). Serve immediately.

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