Japanese skewers in miso
A source of protein and healthy fats, this dish is rich in antioxidants thanks to ginger and garlic, as well as probiotics from miso paste. Its rich flavor and aroma make it perfect for a keto diet.
Cut the beef (400 g) into pieces approximately 3×3 cm.
In a bowl, combine miso paste (30 g), sugar-free soy sauce (20 g), sesame oil (15 g), apple cider vinegar (15 g), allulose (15 g), fresh ginger (6 g), and minced garlic (6 g).
Add the beef pieces to the marinade and mix well by hand, gently rubbing the miso sauce into the meat. Cover and refrigerate for 4-6 hours.
Remove the meat 20-30 minutes before grilling, then thread the pieces onto skewers.
Grill the kebabs over well-heated coals for 8-12 minutes, regularly turning the skewers until the meat is browned on the outside and remains juicy on the inside.
Serve immediately while the kebabs are hot.
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