Yakitori-Style Ground Beef Skewers with Scallion

Trim the root ends and any wilted outer layers from the scallions. Cut off the white and pale green parts and mince finely; reserve the dark green tops. Set aside.

Place the ground beef in a mixing bowl. Add the minced scallion (white and pale green parts only), salt, and white pepper. Mix gently with your hands until just combined — do not overwork.

Moisten your hands lightly. Pinch off roughly 80 g of the beef mixture and pack it firmly around a bamboo skewer, shaping it into a compact cylinder about 5 cm long. Repeat with remaining beef to make 5 skewers total. Refrigerate while you prepare the grill.

Build a hot fire in a charcoal grill or preheat a heavy cast-iron grill pan over the highest possible heat until smoking aggressively. Position the skewers directly over the hottest zone.

Cook the skewers undisturbed for 3–4 minutes, until a dark crust has formed and the edges look caramelized. Flip each skewer and cook the second side for another 3–4 minutes.

Move skewers to a cooler section of the grill or reduce heat to medium. Continue cooking for 2–3 minutes, turning once, until an instant-read thermometer inserted into the center of the thickest skewer reads 71°C (160°F). This is the safe minimum for ground beef.

In a small bowl, whisk together the soy sauce and sesame oil. Brush this glaze over each warm skewer in a thin, even coat.

Transfer the skewers to a serving plate. Pile the reserved dark green scallion tops loosely over the skewers and serve immediately.