Peru x Japan
Beef anticuchos with miso aji glaze
Lima street smoke with a spoon of Tokyo umami.
70 minTime
36 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original396kcalsame
36 gproteinsame
3 gfibresame
70minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Soak 8 bamboo skewers in water for 20 minutes.
- 2Mix the aji amarillo, miso, soy, vinegar, garlic, cumin, honey and 1 tbsp oil. Set 3 tbsp aside for basting. Toss the beef in the rest and marinate 30 minutes.
- 3Boil the potato slices in salted water at a steady boil for 8 minutes.
- 4Thread the beef on the skewers. Heat a grill pan on high heat with the rest of the oil.
- 5Grill the skewers 3 to 4 minutes a side, brushing with the reserved glaze, until charred and no pink remains inside.
- 6Grill the potato slices 2 minutes a side in the same pan. Serve with the skewers, lime and spring onion.
Serve it like this
Lay the potato slices in a row on a long board, rest two skewers across them at an angle and finish with spring onion and a lime wedge at the end.
