For the smokiest, most classic flavor, grill the veal skewers over a charcoal grill.
- 2 cups dashi
- 1/2 cup sake
- 1/4 cup shoyu
- 1/2 cup brown sugar
- 8 veal scallopini
- 8 6-inch skewers, soaked overnight if wooden
- 1/4 cup togarashi
- 3 tbsp sliced scallions
- Furikake, optional for garnish
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.
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.