Beef kushiyaki with grilled potato salad

Forget about eating out – this hearty Japanese feast of beef kushiyaki (which means 'skewer grilled') with zingy potato salad is better than bought!

• 60ml (1/4 cup) soy sauce
• 1 tablespoon sake
• 1 tablespoon caster sugar
• 1 teaspoon fresh ginger, finely grated
• 1 garlic clove, crushed
• 600g thick scotch fillet steak, trimmed, cut into 6mm-thick slices
• 750g chat potatoes, halved
• 1 tablespoon grapeseed oil
• 6 green shallots, trimmed, halved
• 3/4 teaspoon sesame oil
• 1/2 sheet nori seaweed, finely chopped
• 2 teaspoons sesame seeds
• 60g (1/4 cup) Kewpie Mayonnaise
• 1 tablespoon rice wine vinegar
• 1 teaspoon wasabi paste
• Steamed Asian greens, to serve

Energy 2459kJ	Fat saturated 8.00g
Fat Total 30.00g	Carbohydrate sugars g
Carbohydrate Total 28.00g	Dietary Fibre 8.00g
Protein 45.00g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 1

   Combine the soy sauce, sake, sugar, ginger and garlic in a shallow dish. Add beef. Set aside for 10 minutes to marinate. Drain excess marinade and thread the beef onto small bamboo skewers.

2. Step 2

   Meanwhile, place the potato in a saucepan and cover with water. Bring to the boil over medium-high heat. Simmer for 9 minutes or until just tender. Drain. Transfer to a bowl. Add the grapeseed oil, shallot and 1/4 tsp sesame oil. Season and toss to coat.

3. Step 3

   Heat the remaining sesame oil in a small frying pan over medium heat. Add the chopped nori and sesame seeds and cook, stirring, for 2 minutes or until toasted.

4. Step 4

   Heat a chargrill or barbecue on medium-high. Cook potato, turning, for 5 minutes or until charred. Transfer to a bowl. Cook shallot, turning, for 4 minutes or until charred. Transfer to bowl. Cool slightly.

5. Step 5

   Spray beef with oil. Cook, turning, for 2 minutes for medium or until beef is cooked to your liking. Transfer to a plate. Cover loosely with foil.

6. Step 6

   Combine the mayonnaise, vinegar and wasabi in a bowl. Add to the potato mixture. Toss to coat. Serve beef with the greens and potato salad, sprinkled with the nori mixture.