Gyu-Kushi

Prepare the tare sauce: In a small saucepan, combine Koikuchi soy sauce, Mirin, Sake, Granulated sugar, and Fresh ginger. Bring to a gentle simmer over medium heat, stirring until the Granulated sugar dissolves. Reduce heat to low and cook for 5-7 minutes until the sauce slightly thickens. Set aside.

Cut the Beef sirloin into uniform 2.5cm cubes.

Thread 3-4 cubes of Beef sirloin onto each of the soaked Bamboo skewers, ensuring the meat is evenly distributed.