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.
Beef and cheese skewers (to Japanese)
Resting time: 1hr
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
- 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.