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Dengaku Steak Dominos
RecipeBeef Cuts
Dengaku Steak Dominos
A great small plate has “Let’s get one for the table” appeal. Like these skewers of miso-glazed Flat Iron steak served with a creamy Japanese-style mayonnaise. Four perfect bites of beef satisfaction. Just right for sharing at today’s global tables, where the flavor stakes are higher than ever.
Yield: 24 servings
Cut beef flat iron steaks into 96 (1-1/2-inch) cubes. Thread 2 steak cubes onto each skewer; season with pepper. Wrap skewer handles with aluminum foil; cover and refrigerate.
Beef Shoulder Top Blade (Flat Iron) steaks (IMPS/NAMP 1114D, PSO 1)6 pounds
Dengaku skewers48 each
Pepper as needed
Miso Glaze: 
Combine glaze ingredients in saucepan; bring to a simmer. Cook 15 to 20 minutes or until thick and reduced by almost half. Cover and refrigerate until ready to use.

Yield: 3 cups
Shiro (white) miso2 1/4 cups
Water1 1/4 cups
Mirin1 cup
Sake3/4 cup
Shiso Mayonnaise: 
Place shiso, miso, oil and water in food processor. Cover; process until puréed. Add mayonnaise. Cover; process until smooth. Pour into squeeze bottle; refrigerate until ready to use.

Yield: 3 cups
Shiso leaves1 1/4 cups
Shiro (white) miso1/3 cup
Canola oil2/3 cup
Water1/3 cup
Mayonnaise1 1/4 cups
Per order:

Brush 2 steak skewers with 2 Tbsp Miso Glaze. Grill to medium rare to medium doneness. Sprinkle top faces of steak cubes with 1/4 tsp white sesame seeds, 1/4 tsp black sesame seeds or 1/4 tsp chives, so that top faces

of cubes on each skewer have a different coating. Drizzle 2 Tbsp Shiso Mayonnaise on plate; arrange skewers on top. Garnish with 3 shiso leaves.
Toasted white sesame seeds1/4 cup
Toasted black sesame seeds1/4 cup
Finely snipped fresh chives1/4 cup
Fried shiso leaves72 each

Nutrition information per serving: 390 calories; 25 g fat(6 g saturated fat; 10 g monounsaturated fat); 74 mg cholesterol; 1260 mg sodium; 13 g carbohydrate; 2.1 g fiber; 26 g protein; 6.8 mg niacin; 0.4 mg vitamin B6; 5.1 mg vitamin B12; 3.5 mg iron; 34.5 mg selenium; 8.5 mg zinc; 114.0 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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