Dinner

Misoyaki Steak Frites Skewers (Beef Kushiyaki) Recipe

Bylilan Sage July 5, 2026July 5, 2026

Introduction

Misoyaki Steak Frites Skewers combine tender, marinated ribeye with a rich miso glaze and crispy shoestring potatoes for a Japanese-inspired twist on a classic favorite. This dish is perfect for impressing guests or enjoying a flavorful weeknight meal.

The image shows three small square pieces of grilled meat with a dark, shiny glaze, each pierced by a small metallic pick, placed on a white plate with delicate floral patterns and gold accents around the edge. Each piece is topped with a heap of thin, crispy golden fried strips and sprinkled with finely chopped green herbs. The meat sits in a glossy brown sauce pooled on the plate, with scattered green herb bits visible on the sauce and plate. The dish is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/3 cup sake
1/3 cup mirin
1/2 cup sugar
1/2 cup red miso
4 lb ribeye
2 russet potatoes
2-3 cups neutral oil (for frying)
3/4 cup beef bone broth (or demi-glace)
1 tbsp rice vinegar
2 tbsp butter
1/2 tsp black pepper (adjust to taste)
2 tbsp chives (chopped)

Instructions

Step 1: Make the misoyaki glaze by adding sake and mirin to a saucepan and bringing to a simmer. Reduce the liquid by one third, then whisk in sugar and miso. Simmer for 2 to 3 minutes until thickened. Remove from heat, cool completely, and refrigerate in an airtight container.
Step 2: Prepare the ribeye by trimming excess fat and slicing meat against the grain into thin strips. Place parchment paper on top and pound evenly with a meat mallet.
Step 3: Build a beef rectangle on a cutting board lined with plastic wrap by layering strips vertically and horizontally, overlapping slightly, until 1.5 inches thick. Wrap tightly with plastic wrap, press evenly with a rolling pin, and freeze for 1.5 hours.
Step 4: Unwrap the semi-frozen beef, trim edges, and cut into 2-inch squares. Stack two squares and skewer with cocktail picks to create 8 skewers. Brush all sides with half the misoyaki glaze, cover, and marinate in the fridge for 12 to 24 hours. Store remaining glaze for the sauce.
Step 5: Peel potatoes and slice into 1/8 inch planks, then into 1/8 inch matchsticks. Soak in ice water in the refrigerator for at least 2 hours or up to 24 hours.
Step 6: On serving day, heat oil in a small heavy saucepan to 350°F (175°C). Drain and dry potato matchsticks thoroughly, then fry until golden and crisp. Remove and drain on paper towels.
Step 7: Preheat the broiler. Sear skewers in a hot skillet on all sides until lightly browned. Transfer to a wire rack on a baking sheet, brush with more glaze, and broil for 3 to 4 minutes until caramelized.
Step 8: Prepare the pan sauce by deglazing the skillet with beef broth. Stir in 3 tablespoons of reserved misoyaki glaze and rice vinegar. Simmer until thickened, then remove from heat and whisk in butter and black pepper until smooth.
Step 9: To serve, pour pan sauce onto a plate, arrange skewers over it, top with fried shoestring potatoes and sprinkle with chopped chives.

Tips & Variations

Use a sharp knife to slice the ribeye thinly for more tender skewers.
For extra crispiness, double fry the potatoes—fry once at a lower temperature, drain and cool, then fry again at a higher temperature.
Substitute ribeye with sirloin or flank steak for a leaner option.
Brush skewers with additional glaze before broiling to enhance caramelization.

Storage

Store leftover skewers and potatoes separately in airtight containers in the refrigerator for up to 2 days. Reheat skewers gently under the broiler or in a hot skillet to maintain caramelization. Reheat potatoes briefly in a hot oven or air fryer to keep them crispy.

How to Serve

The dish shows three thick pieces of grilled meat, each pierced by a small metal skewer running through the center, resting in a rich brown sauce that covers the base of the white plate with floral patterns. Each meat piece has a dark, caramelized crust and is topped with a nest of thin, crispy golden fried strips, sprinkled with small green herbs for color contrast. The plate is set on a white marbled surface, and soft sunlight highlights the textures and colors of the dish, creating a warm and appetizing look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the misoyaki glaze in advance?

Yes, the glaze can be made up to 24 hours ahead and refrigerated in an airtight container. This allows the flavors to deepen and makes assembly quicker.

What if I don’t have beef bone broth or demi-glace?

You can substitute with a good-quality beef stock or broth. If using broth, consider reducing it slightly to concentrate the flavor before making the pan sauce.