Edamame salad is the perfect side to these Japanese miso beef skewers. Marinate them before your next barbecue and youll be in flavour heaven.
- Combine miso paste, 2 teaspoons ginger, 1 tablespoon rice vinegar and 1 teaspoon sesame oil in a large shallow glass or ceramic dish. Add the steak. Turn to coat. Cover and set aside for 30 minutes to marinate. Thread steak and onion onto 12 metal or soaked bamboo skewers. Discard leftover marinade.
- Combine the remaining ginger, vinegar, oil and soy sauce in a bowl. Set aside.
- Cook the buckwheat in a saucepan of boiling water for 10 minutes or until al dente. Refresh under cold running water. Drain.
- Preheat a barbecue grill or chargrill on medium-high heat. Spray skewers lightly with oil. Cook, turning, for 5-6 minutes for medium or until cooked to your liking.
- Combine the cooked buckwheat, edamame, carrot, tomato, herbs and dressing in a large bowl. Toss to combine. Serve skewers with edamame salad.
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Store Spice Organizer
Food Storage Container Set
Cutting Board Set