Yield: 24 servings. 24 beef shoulder top blade (flat iron) steaks 48 dengaku skewers (short and flat with double prongs) as needed, pepper Miso Glaze: 2 ¼ cups shiro (white) miso 1 ¼ cups water 1 cup mirin ¾ cups sake Shiso Mayonnaise: 1 ¼ cups shiso leaves 1/3 cup shiro (white) miso 2/3 cup canola oil 1/3 cup water 1 ¼ cups mayonnaise ** ¼ cup toasted white sesame seeds ¼ cup toasted black sesame seeds ¼ cup ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.