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1
Place the mirin in a medium pot and boil over high heat.
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2
Reduce to medium low and add remaining ingredients.
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3
Simmer for 20 minutes.
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4
lace half of sauce in a Ziploc bag or container and refrigerate until cool.
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5
Take thinly sliced beef flap steak and cut into 11/2-2 inch strips for skewering.
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6
Submerge in cooled marinade and refrigerate for at least another hour.
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7
Take bamboo or wooden skewers and soak in cool water for 30 minutes.
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8
In a small bowl, whisk the cornstarch with water.
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9
Bring the remaining sauce to a boil and thicken with the cornstarch mixture, constantly stirring.
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10
Let the sauce cook for 5 more minutes, tasting to make sure the cornstarch has fully dissolved.
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11
Once ready, pour into small bowl and set aside.
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12
Preheat grill to high (roughly 400u00b0).
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13
Just before grilling, take marinated beef and skewer so that the meat can lie flat.
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14
Place canola oil in a small bowl.
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15
Using a paper towel or cloth, dip in canola oil and rub over hot grates to prevent sticking.
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16
Lay beef skewers over heat and stay nearby to monitor.
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17
Once bottom is a little charred, brush the tops with canola oil, and flip.
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18
Brush again with thickened teriyaki sauce.
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19
Once the bottoms are slightly charred again, be careful not to overcook, flip and brush with thickened teriyaki sauce, so both sides are sauced.
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20
Remove and garnish with toasted sesame seeds.
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21
Serve with rice.
