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Misoyaki Steak Frites Skewers with Crispy Shoestring Potatoes Recipe

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★★★★★

4.9 from 119 reviews

Misoyaki Steak Frites Skewers combine tender ribeye marinated in a flavorful miso glaze with crispy homemade shoestring fries. This Japanese-inspired dish features thinly sliced beef layered and skewered for perfect grilling, finished with a rich pan sauce made from beef broth, miso glaze, and butter. Ideal for an impressive main course with a satisfying balance of savory, sweet, and umami flavors.

Ingredients

Scale

Misoyaki Glaze

  • 1/3 cup sake
  • 1/3 cup mirin
  • 1/2 cup sugar
  • 1/2 cup red miso

Beef and Skewers

  • 4 lb ribeye
  • 8 cocktail picks
  • 1/2 tsp black pepper (adjust to taste)
  • 2 tbsp chives, chopped

Shoestring Potatoes

  • 2 russet potatoes
  • 2–3 cups neutral oil (for frying)

Pan Sauce

  • 3/4 cup beef bone broth (or demi-glace)
  • 1 tbsp rice vinegar
  • 3 tbsp reserved misoyaki glaze (from refrigerator)
  • 2 tbsp butter

Instructions

  1. Make the Misoyaki Glaze: In a saucepan, combine sake and mirin and bring to a simmer. Reduce the liquid by one third, then whisk in sugar and red miso. Simmer for 2 to 3 minutes until thickened. Remove from heat, cool completely, and transfer to an airtight container. Refrigerate until use.
  2. Prep the Ribeye: Trim all excess fat from the ribeye and slice it against the grain into very thin strips. Place parchment paper atop the strips and gently pound with the flat side of a meat mallet to even thickness.
  3. Build the Beef Rectangle: On a cutting board lined with plastic wrap, lay 9 to 10 beef strips vertically with slight overlap. Layer the next set horizontally atop them, alternating direction with each layer until reaching 1.5 inches in height. Fold plastic wrap over tightly, place another piece on top, seal completely, and gently press with a rolling pin to even out. Freeze for 1.5 hours.
  4. Shape and Marinate: Unwrap the semi-frozen beef and trim the edges into a clean rectangle. Cut into 2-inch rows, then cut those into 2-inch squares to yield about 16 pieces. Stack two squares and skewer with cocktail picks to form 8 skewers. Brush all sides of skewers and a baking sheet with half the misoyaki glaze from a bowl. Cover tightly and marinate in the refrigerator for 12 to 24 hours. Keep remaining glaze refrigerated for pan sauce.
  5. Prepare the Shoestring Potatoes: Peel potatoes and slice into very thin 1/8-inch planks. Stack the planks and slice into 1/8-inch matchsticks. Soak in ice water in the refrigerator for at least 2 hours or up to 24 hours to remove excess starch.
  6. Fry the Potato Matchsticks: Heat 1 to 1.5 inches of neutral oil in a small heavy saucepan to 350°F (175°C). Drain and thoroughly dry the potatoes with paper towels. Carefully add the matchsticks in batches and fry until golden and crisp. Remove with a spider strainer and drain on paper towels to cool.
  7. Sear the Beef: Preheat the broiler. Heat a skillet over high heat and sear skewers on all sides until lightly browned. Transfer skewers to a baking sheet lined with a wire rack. Brush with more misoyaki glaze and broil for 3 to 4 minutes until caramelized and glossy.
  8. Prepare the Pan Sauce: Deglaze the skillet used to sear the beef with beef bone broth. Stir in 3 tablespoons of reserved misoyaki glaze and rice vinegar. Simmer until the sauce reduces and thickens slightly. Remove from heat and whisk in butter and black pepper until smooth and melted.
  9. Assemble the Dish: Pour pan sauce onto a serving plate. Arrange the skewers over the sauce, top with the crispy shoestring potatoes, and garnish with chopped chives. Serve immediately.

Notes

  • For best results, marinate the skewers for a full 24 hours to deepen flavor.
  • Using a wire rack when broiling helps achieve even caramelization on the skewers.
  • Soaking potatoes in ice water removes starch and ensures crispiness when fried.
  • Ensure potatoes are completely dry before frying to avoid oil splatter.
  • Adjust black pepper in pan sauce to personal taste preference.
  • Use a neutral oil with a high smoke point such as vegetable or canola oil for frying.

Keywords: misoyaki, steak frites, beef skewers, kushiyaki, Japanese beef recipe, shoestring fries, ribeye, pan sauce

Find it online: https://flavorsbymaya.com/misoyaki-steak-frites-skewers-with-crispy-shoestring-potatoes-recipe/