Yield: 24 servings.
24 beef shoulder top blade (flat iron) steaks
48 dengaku skewers (short and flat with double prongs)
as needed, pepper
2 ¼ cups shiro (white) miso
1 ¼ cups water
1 cup mirin
¾ cups sake
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 finely snipped fresh chives
72 fried shiso leaves
Cut beef flat iron steak into 96 1 ½” cubes. Thread 2 steak cubes onto each skewer; season with pepper. Wrap skewer handles with aluminum foil; cover and refrigerate.
For miso glaze: Combine glaze ingredients in saucepan; bring to a simmer. Cook 15 to 20 minutes or until thick and reduced by almost half. Cover and refrigerate until ready to use. Yield: 3 cups.
For shiso mayonnaise: Place shiso, miso, oil and water in food processor. Cover; process until pureed. Add mayonnaise. Cover; process until smooth. Pour into squeeze bottle. Refrigerate until ready to use. Yield: 3 cups.
Per order: Brush 2 steak skewers with 2 Tbsp. miso glaze. Grill to medium rare or medium doneness. Sprinkle top faces of steak cubes with ¼ tsp. white sesame seeds, ¼ tsp. black sesame seeds or ¼ tsp. chives so that top faces of cubes on each skewer have different coatings. Drizzle 2 Tbsp. shiso mayonnaise on plate; arrange skewers on top. Garnish with 3 shiso leaves.