Japanese kabobs

Yield: 4 Servings

Measure Ingredient
2 pounds Steak cut in 1\" cubes
¾ cup Shoyu
¼ cup Brown sugar
¼ teaspoon Ajinomoto
½ teaspoon Salt
1 \N Clove garlic, grated small
1 \N Piece ginger
\N \N Pineapple chunks

Combine shoyu, sugar, ajinomoto, salt, ginger and garlic. Soak steak cubes for at least 2 hours. Stick steak cubes and pineapple chunks alternately on skewers and broil in oven or over charcoal. Tomatoes, green peppers and mushrooms can be added also.

From "My Recipes", Red Hill Elementary School, Honolulu, HI, 1973

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