Title: Japanese Kabobs
Categories: Beef Meat Ethnic
Yield: 4 Servings

2	lb	Steak cut in 1" cubes
3/4	c	Shoyu
1/4	c	Brown sugar
1/4	ts	Ajinomoto
1/2	ts	Salt
1		Clove garlic, grated small
1		Piece ginger
		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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