Authentic home cooking from Japan, with US measurements.

Originally published on Cookpad Japan as 簡単　牛肉の串焼き　ベランダでQ

Easy Grilled Beef Skewers – Balcony BBQ

Name: Easy Grilled Beef Skewers – Balcony BBQ
Yield: Serves 3 servings
Cuisine: American
Ingredients: 10.5 oz Angus beef sirloin (about 300g) – Angus beef recommended; Yakiniku sauce, as needed (Japanese BBQ sauce; use your favorite brand); 1/2 large daikon radish (use the top part); 3 dried red chili peppers or substitute with a sprinkle of ichimi togarashi (Japanese chili powder)

うちキッチン◎ @uchikitchen

tokyo musako-ganei

Beef skewers with grated daikon radish. Pairs perfectly with plum chu-hi (plum-flavored shochu highball).

The camping boom may be over, but how about a balcony BBQ next?

About this recipe: Beef skewers from festival stalls can be pricey, so I tried making them at home. Adding grated daikon makes them feel a bit healthier.

Beef skewers with grated daikon radish. Pairs perfectly with plum chu-hi (plum-flavored shochu highball).

The camping boom may be over, but how about a balcony BBQ next?

About this recipe: Beef skewers from festival stalls can be pricey, so I tried making them at home. Adding grated daikon makes them feel a bit healthier.

うちキッチン◎ @uchikitchen

tokyo musako-ganei

Beef skewers with grated daikon radish. Pairs perfectly with plum chu-hi (plum-flavored shochu highball).

The camping boom may be over, but how about a balcony BBQ next?

About this recipe: Beef skewers from festival stalls can be pricey, so I tried making them at home. Adding grated daikon makes them feel a bit healthier.

Beef skewers with grated daikon radish. Pairs perfectly with plum chu-hi (plum-flavored shochu highball).

The camping boom may be over, but how about a balcony BBQ next?

About this recipe: Beef skewers from festival stalls can be pricey, so I tried making them at home. Adding grated daikon makes them feel a bit healthier.

Saved

Ingredients

Serves 3 servings

10.5 ozAngus beef sirloin (about 300g) – Angus beef recommended
Yakiniku sauce, as needed (Japanese BBQ sauce; use your favorite brand)
1/2large daikon radish (use the top part)
3dried red chili peppers or substitute with a sprinkle of ichimi togarashi (Japanese chili powder)

Saved

Steps

1

Ingredients
2

Trim the connective tissue between the fat and lean parts of the beef on both sides with kitchen scissors. If you don’t cut the sinew, the meat will shrink.
3

Peel the daikon radish.
4

Poke holes in the daikon with chopsticks.
5

Remove the seeds from the chili peppers.
6

Insert the chili peppers into the daikon.
7

Grate the daikon with the chili peppers inside.
8

Leave a little moisture in the grated daikon. You can use the extra liquid in drinks or miso soup if you like.
9

Cut the beef into cubes about 1/2 to 2/3 inch (1–1.5 cm) on each side. If the pieces are too big, the sinew will be tough to bite through and they won’t cook evenly. About two-thirds the size shown in the photo is just right.
10

Thread the beef onto skewers.
11

Season generously with salt and pepper.
12

Grill over a fish grill or, if you have one, a charcoal grill (shichirin).
13

Grill until the fat drips and the meat looks nicely browned.
14

Top with the grated daikon and drizzle with yakiniku sauce. Enjoy!
15

I tried soaking the beef in baking soda water to tenderize it, but while it did make the meat softer, it also reduced the flavor, so I don’t recommend it.
16

If you have leftover beef skewers, wrap them and store. When ready to eat, place them on parchment paper in a frying pan, cover, and steam until heated through.

Saved

Cooksnaps

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うちキッチン◎ @uchikitchen

Published in the US on April 22, 2026 14:01

tokyo musako-ganei

★★★茶色くすれば、だいたいが旨い。Let’s 再現！あなたもできるよ。こんにちは、東京の「うちキッチン◎」です。2015年にクックパッドを始めて10年、累計350万回以上アクセスしていただいているとのこと。それがレシピ追加の動機につながっています。気付けば、なんと家で週4回の「晩ごはん担当」まで昇格しました。　昔、友達と料理して、自分が担当したインゲンが、「きみのインゲン、なんかチョコみたいな味するね。。」と言われて落ち込んだことも。しかし、今では、お店などで食べた美味しいと感じた料理は、だいたい近い味で作れるようになりました。　★★★レシピ作りの考え方としては「おいしいものを食べたいな」を原点として、「自分でもやってみたら、きっといつかは、できるはず」です。　最初はイマイチでも、ある時たまたま気づいて上達していく瞬間が楽しいです。やってみないと、失敗がわからないし、失敗したら、不思議なことに、わかるようになります。　★★★おすすめは、タモリさんがTVで「旨いんだよね」と言っていたレシピを再現した僕が「タモパン」と名付け世に広めた？チーズトースト。1,600人以上の方のフォルダに入り、自分でも100回以上作っています。まずは作ってみてください。この世の8割の人はおいしいと思う味と思います。★★★　　最近は、料理の合間にふと思いついたことや、買い出しのメモをサッと残しておくための『俺の付箋』という道具も、自分用にコツコツ作っています。キッチンでiPhoneを立てかけてレシピのコツを確認したり、頭の中のノイズを整理したりするのに、とても重宝しています。↓使ってみて。紹介ページ作りました。https://ore-no-fusen.vercel.app/

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