Directions

1. Make the teriyaki sauce by combining Mirin, rice wine, sugar, and soy sauce in a saucepan. Heat over medium heat until sugar dissolves, remove from heat and let it cool. Set aside some of the sauce for use as a condiment with the cooked beef.

2. Preheat your grill to high heat, preferably use charcoal for an authentic Japanese char grilled Teriyaki flavor.

3. Slice 1 inch pieces of the white stem of the scallion and thread these and the cherry tomatoes separately onto the skewers.

4. Cut the ribeye steak into small, 3/4-inch cubes.

5. Thread the beef cubes onto the bamboo skewers, leaving enough space between each cube for them to cook evenly.

6. Brush or dip the teriyaki sauce onto the beef skewers, making sure each cube is coated.

7. Place the skewers on the grill over direct high heat. Cook for about 2-3 minutes on each side, or until the beef is browned and cooked to your desired level of doneness.

8. Halfway through the cooking process, brush the skewers with another layer of teriyaki sauce to ensure a rich flavor.

9. While the beef is cooking, thread the cherry tomatoes onto a separate skewer.

10. Once the beef skewers are done, remove them from the grill and let them rest for a few minutes.

11. To serve, garnish the beef skewers with chopped scallions and serve alongside the cherry tomato skewers. Enjoy!