Beef Feast with Tamari Sauce and Edamame
Juicy beef skewers glazed in sweet-salty tamari sauce, served with smoky charred edamame. James used ingredients from Treway Farm to make this irresistible dish.
Ingredients
- 4 beef skewers
For the tamari sauce:
- 300ml hon mirin
- 200ml sake
- 200ml white soy sauce
- 200g dark muscovado sugar
For the edamame beans:
- 400g edamame beans in the pods
- Olive oil
- Sea salt
Method
For the tamari sauce, add all ingredients into a pan and bring to the boil. Gently bubble to form a glaze.
Heat a BBQ until hot and the coals are white.
Cook the skewers for 4 to 5 minutes, turning occasionally. Once cooked through, brush with the sauce.
For the beans coat in a drizzle of olive oil, pop in a sieve on the coals and season.
To serve, spoon the sauce over the base of the platter, then top with edamame beans and skewers.
Ingredients
- 4 beef skewers
For the tamari sauce:
- 300ml hon mirin
- 200ml sake
- 200ml white soy sauce
- 200g dark muscovado sugar
For the edamame beans:
- 400g edamame beans in the pods
- Olive oil
- Sea salt
Method
For the tamari sauce, add all ingredients into a pan and bring to the boil. Gently bubble to form a glaze.
Heat a BBQ until hot and the coals are white.
Cook the skewers for 4 to 5 minutes, turning occasionally. Once cooked through, brush with the sauce.
For the beans coat in a drizzle of olive oil, pop in a sieve on the coals and season.
To serve, spoon the sauce over the base of the platter, then top with edamame beans and skewers.
