Dinner

Misoyaki Steak Frites Skewers with Crispy Shoestring Potatoes Recipe

Name: Misoyaki Steak Frites Skewers with Crispy Shoestring Potatoes Recipe
Prep time: 2 h 30 min
Cook time: 30 min
Total time: PT-493100H43M10S
Cuisine: Japanese
Ingredients: 1/3 cup sake; 1/3 cup mirin; 1/2 cup sugar; 1/2 cup red miso; 4 lb ribeye; 8 cocktail picks; 1/2 tsp black pepper (adjust to taste); 2 tbsp chives, chopped; 2 russet potatoes; 2-3 cups neutral oil (for frying); 3/4 cup beef bone broth (or demi-glace); 1 tbsp rice vinegar; 3 tbsp reserved misoyaki glaze (from refrigerator); 2 tbsp butter

ByMaya Arden April 2, 2026April 2, 2026

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Introduction

Misoyaki Steak Frites Skewers blend tender, miso-glazed beef with crispy shoestring potatoes for a delicious twist on classic steak frites. This Japanese-inspired dish offers a perfect balance of savory, sweet, and umami flavors that make for an impressive yet approachable meal.

The image shows three thick square pieces of dark glazed meat with crispy golden fried thin potato strips placed on top. Each piece of meat is pierced with a small metal skewer and is sitting in a shallow pool of rich brown sauce that has a shiny, smooth texture. The meat pieces have a slightly charred and caramelized surface with a hint of green finely chopped herbs sprinkled over them. They are arranged on a white plate with delicate floral patterns around the edges, which has a thin golden border. The whole scene is set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/3 cup sake
1/3 cup mirin

1/2 cup sugar
1/2 cup red miso

4 lb ribeye
2 russet potatoes

2-3 cups neutral oil (for frying)
3/4 cup beef bone broth (or demi-glace)
1 tbsp rice vinegar

2 tbsp butter
1/2 tsp black pepper (adjust to taste)
2 tbsp chives (chopped)

Instructions

Step 1: Make the misoyaki glaze by combining sake and mirin in a saucepan. Bring to a simmer and reduce the liquid by one third. Whisk in sugar and red miso, then simmer for 2 to 3 minutes until thickened. Remove from heat, cool completely, and store in the refrigerator.
Step 2: Trim excess fat from ribeye and slice against the grain into very thin strips. Place parchment paper on top and pound with a meat mallet to even thickness.
Step 3: On a plastic wrap-lined board, layer 9 to 10 beef strips vertically, overlapping slightly. Add a horizontal layer on top and continue alternating layers until 1.5 inches high. Wrap tightly with plastic wrap, press evenly with a rolling pin, and freeze for 1.5 hours.

Step 4: Unwrap the chilled beef block, trim edges into a clean rectangle, then cut into 2-inch squares. Stack two squares and skewer with cocktail picks to make 8 skewers. Brush all sides with half the misoyaki glaze and marinate covered in the fridge for 12 to 24 hours.
Step 5: Peel potatoes and slice into 1/8 inch planks, then cut into 1/8 inch matchsticks. Soak in ice water for at least 2 hours or overnight in the fridge.
Step 6: On serving day, heat 1 to 1.5 inches of neutral oil to 350°F (175°C). Drain and dry potatoes thoroughly, then fry until golden and crisp. Drain on paper towels.

Step 7: Preheat the broiler. Sear skewers in a hot skillet on all sides until lightly browned. Transfer to a wire rack on a baking sheet, brush with more glaze, and broil for 3 to 4 minutes until caramelized.
Step 8: Make the pan sauce by deglazing the skillet with beef bone broth. Stir in 3 tablespoons of reserved glaze and rice vinegar. Simmer until reduced and thickened. Remove from heat and whisk in butter and black pepper until smooth.
Step 9: Serve by pouring pan sauce onto a plate, placing skewers on top, then topping with fried shoestring potatoes and chopped chives.

Tips & Variations

For extra crispiness, double-fry the shoestring potatoes: fry once until cooked through, drain and cool, then fry again until golden and crisp.
Substitute ribeye with sirloin or flank steak for a leaner option, slicing as thinly as possible.
If you can’t find red miso, use a blend of white and yellow miso for a milder flavor.

To make skewering easier, partially freeze the meat strips firmly before cutting.

Storage

Store leftover skewers and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat skewers gently in a broiler or oven to preserve caramelization. Fry leftover potatoes fresh to maintain crispness, as reheating fries can make them soggy.

How to Serve

A close-up view of three thick, dark grilled meat cubes skewered on small metal picks, each topped with a small pile of crispy, golden-brown thin fried strips and sprinkled with chopped green herbs. The meat sits in a rich, shiny brown sauce that pools at the bottom of a white plate with a floral and gold patterned rim. The plate rests on a white marbled surface with natural sunlight creating soft shadows and highlights across the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the misoyaki glaze in advance?

Yes, the glaze can be made up to 24 hours ahead and refrigerated in an airtight container. This actually helps the flavors deepen.

What is the best way to slice the ribeye for this recipe?

Slice the ribeye very thinly against the grain to ensure tenderness. Pounding the strips to an even thickness helps them cook evenly and marinate better.