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Grilled Kobe Beef Marinated in Tamari Soy Sauce with Braised Pumpkin, Radish and Fig

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Yield: 24 servings

kikkoman products used:


Marinqated Kobe Beef:
1/2 cup Kikkoman Tamari Soy Sauce
2 tablespoons mirin
2 tablespoons sake
2 tablespoons chopped green onion
1 1/2 teaspoons minced fresh ginger
1 1/2 teaspoons koji miso
1/2 teaspoon Kikkoman Preservative-Free Non-GMO Toasted Sesame Oil
1 crushed garlic clove
1 1/2 pounds Kobe beef ribeye

Blackcurrant Teriyaki Sauce:
1 1/2 cups Kikkoman Organic Soy Sauce
3/4 cup mirin
3/4 cup sugar
6 tablespoons creme de cassis

Plum Shiso Sauce:
1 cup Kikkoman Plum Sauce
1/4 cup water
1 tablespoon chopped shiso leaves

6 cups dashi (Japanese soup stock)
1/4 cup Kikkoman Organic Soy Sauce
2 teaspoons salt
48 (1- by 1- by 1/2-inch) rectangles daikon radish
48 (1- by 1- by 1/2-inch) rectangles peeled kabocha squash
24 Black Mission figs, stemmed and halved
48 (6-inch) bamboo skewers


To make Marinated Kobe Beef: Whisk together tamari, mirin, sake, green onion, ginger, miso, oil and garlic. Cut beef into 48 (1-inch) cubes; marinate in tamari mixture 1 hour.

To make Black Currant Teriyaki Sauce: In saucepan, simmer all ingredients over medium heat, stirring frequently, until thickened. (Yield: 1 1/2 cups)

To make Plum Shiso Sauce: Whisk together all ingredients until blended. (Yield: 1 1/4 cups)

In large pot, bring dashi, soy sauce and salt to a simmer. Add daikon and simmer about 10 minutes or until still slightly resistant to the point of a small, sharp knife. Remove daikon with skimmer or slotted spoon; cool. Cook squash the same way. Thread 1 marinated beef cube, 1 piece daikon, 1 piece squash and 1 fig half on each skewer.

For each serving, to order: Grill 2 skewers, turning frequently, about 5 minutes or until beef is medium rare. Remove from heat; brush beef with 2 teaspoons Black Currant Teriyaki Sauce; brush vegetables and figs with 2 teaspoons Plum Shiso Sauce. Arrange skewers on plate; drizzle plate with 1 teaspoon Black Currant Sauce.

Recipe from Chefs Yo Matsuzaki and Armando Justo, Ozumo Restaurant (San Francisco, CA)


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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