📝 About This Recipe
This dish celebrates the profound legacy of Nikkei cuisine, blending the smoky, street-food soul of Peruvian anticuchos with the refined umami of Japanese fermentation. Traditionally made with beef heart, this version utilizes tender sirloin tips bathed in a white miso and ají panca marinade to create a caramelized, melt-in-your-mouth crust. It is a vibrant, sophisticated skewer that bridges the Pacific, offering a perfect balance of heat, salt, and sweetness.
🥗 Ingredients
The Protein
- 2 pounds Sirloin Tips or Beef Heart (trimmed of excess fat and cut into 1-inch cubes)
Miso-Panca Marinade
- 3 tablespoons White Miso Paste (Shiro Miso) (provides sweet umami)
- 4 tablespoons Ají Panca Paste (Peruvian mild, smoky red chili paste)
- 2 tablespoons Soy Sauce (Shoyu) (use high-quality Japanese soy sauce)
- 3 tablespoons Rice Vinegar
- 4 cloves Garlic (grated into a fine paste)
- 1 tablespoon Fresh Ginger (peeled and finely grated)
- 1 tablespoon Toasted Sesame Oil
- 1 tablespoon Brown Sugar (to aid caramelization)
Ají Amarillo Dipping Sauce
- 1/2 cup Ají Amarillo Paste (bright yellow Peruvian chili paste)
- 1/4 cup Japanese Mayonnaise (Kewpie) (for a creamy texture)
- 1 tablespoon Lime Juice (freshly squeezed)
Garnish
- 2 pieces Green Onions (thinly sliced on a bias)
- 1 teaspoon Toasted Sesame Seeds (black and white mix)
- 1/4 cup Cilantro (fresh leaves only)
👨🍳 Instructions
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1
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
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2
In a medium mixing bowl, whisk together the white miso, ají panca paste, soy sauce, rice vinegar, grated garlic, grated ginger, sesame oil, and brown sugar until the marinade is smooth and emulsified.
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3
Place the cubed beef into a large glass bowl or a heavy-duty resealable plastic bag. Pour the marinade over the meat, ensuring every piece is thoroughly coated.
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4
Refrigerate the meat for at least 4 hours, though overnight is preferred for the miso enzymes to tenderize the beef and deepen the flavor profile.
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5
While the meat marinates, prepare the dipping sauce by whisking the ají amarillo paste, Kewpie mayo, and lime juice in a small bowl. Cover and chill until ready to serve.
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6
Remove the beef from the refrigerator 30 minutes before cooking to bring it to room temperature; this ensures even cooking.
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7
Thread 3 to 4 pieces of beef onto each skewer, leaving a small space between each piece to allow the heat to circulate.
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8
Preheat your grill or cast-iron grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
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9
Place the skewers on the grill. Cook for 2-3 minutes per side. You are looking for a deep, charred 'bark' from the miso and sugar.
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10
Baste the skewers once with any remaining marinade during the first 4 minutes of cooking, but stop thereafter to ensure the marinade is cooked through.
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11
The beef is best served medium-rare to medium (internal temperature of 130-135°F). Avoid overcooking as the miso can become bitter if burnt excessively.
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12
Remove the skewers from the heat and let them rest on a warm plate for 3-5 minutes to allow the juices to redistribute.
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13
Arrange the skewers on a platter, drizzle lightly with the ají amarillo sauce, and garnish generously with sesame seeds, green onions, and cilantro.
💡 Chef's Tips
Don't skip the resting period; it's vital for keeping the miso-infused juices inside the meat. If you can't find ají panca, a mix of smoked paprika and a touch of chipotle paste is a decent substitute. Ensure your grill is very hot before starting; the goal is a quick sear to caramelize the miso without drying out the center. Use a microplane for the ginger and garlic to create a paste that integrates perfectly into the miso. If using beef heart, slice it thinner (about 1/2 inch) as it is a denser muscle and requires less time on the heat.
🍽️ Serving Suggestions
Serve alongside grilled 'Papas Nativas' (Andean potatoes) or thick-cut potato wedges. A side of Choclo (large-kernel Peruvian corn) sautéed with butter and miso is a perfect thematic match. Pair with a classic Pisco Sour or a chilled Japanese Sapporo beer to cut through the richness. A simple cucumber and wakame sunomono salad provides a refreshing, acidic contrast to the smoky skewers.