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Veal Yakitori

Author: NORR
Serves: 2-4

This beloved Japanese street food is surprisingly easy to make at home.

For the smokiest, most classic flavor, grill the veal skewers over a charcoal grill.


Tsume Sauce

  • 2 cups dashi
  • 1/2 cup sake
  • 1/4 cup shoyu
  • 1/2 cup brown sugar

Veal Skewers

  • 8 veal scallopini
  • 8 6-inch skewers, soaked overnight if wooden
  • 1/4 cup togarashi
  • 3 tbsp sliced scallions
  • Furikake, optional for garnish


Tsume Sauce

In a small saucepan, combine the dashi, sake, shoyu, and brown sugar. Bring to a simmer and simmer until reduced by 80%.

Transfer the sauce to a shallow bowl and place in the refrigerator. The finished product should have the consistency of maple syrup.

Veal Skewers

Carefully thread the veal onto the skewers in a ribbon-like pattern, ensure they are skewered tightly. Place skewers in a small baking dish.

Generously season the skewers with togarashi.

Heat a grill pan or charcoal grill to high. When hot, lightly spray the pan with cooking spray. Add the veal and reduce the heat to medium-high. Brush the veal lightly with tsume sauce. Grill until caramelized, then turn and repeat. Continue to grill, rotate, and glaze until the veal is browned and nicely glazed.

Transfer to a serving platter and garnish with furikake if you like.