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Beef by Julius Jaspers

4 persons | Shichirin, Beef | Meat | Main dish

Prep time
6.5 HR
Cook time
30 MIN
Total time
7 HR

Prep time

Sweet soy

  • Start by frying the shallot golden in the oil, add garlic, fry for a while and pass through a sieve. Save the oil for another use (satay daging). Mortar or grind onion and garlic finely with chilli and peanuts, then add soy sauce and lime juice.

Satay daging

  • Start by mixing sweet soy oil with garlic, ginger, ketjap manis, turmeric, cumin, cayenne pepper and fish sauce to make a marinade. Marinate the meat for 6 hours in the marinade in the refrigerator, drain and thread the meat onto the skewers.

  • Once the meat is marinated, light a medium amount of Binchotan, open the sliders of the Shichirin two-thirds of the way and let it come to temperature well. When the Shichirin reaches a temperature of 250ºC, place the standard grill.


  • When the Shichirin is up to temperature, sear the meat all around and cook to the desired cuisson (core 50 ºC for rosé, which is fine with diamond cheese). Serve everything with the sweet soy.

Place the wooden skewers in a bowl of water with a weight on them for at least 30 minutes, this way they will burn a little less. Of course, you can also take stainless steel skewers, then you don't need to soak them.


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Sate daging

  • 1 recipe sweet soy
  • 2 tbsp ketjap manis (sweet)
  • 2 cloves of garlic, chopped
  • 1 cm ginger, grated
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1/2 tsp cayenne pepper
  • 1 tsp fish sauce
  • 750 g diamond fillet, diced 2x2 cm

Sweet soy

  • 100 gr shallot
  • 4 tbsp rice oil
  • 3 cloves of garlic, chopped
  • 1 bird's eye chilli (Thai chilli), finely chopped
  • 3 tbsp peanuts, finely chopped
  • 100 ml ketjap manis
  • lime juice


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