Ingredients

• 1/4 cup tamari
• 1/4 cup ponzu
• 2 tablespoons toasted sesame oil
• Small splash of mirin
• 1 teaspoon grated fresh ginger
• 1 clove garlic, grated
• 2 tablespoons fresh cilantro, chopped
• 2 scallions, thinly sliced
• Chopped fresh chili to taste
• 3/4 pound beef tenderloin, cut into 1- to 1 1/2-inch cubes
• 1/4 cup white sesame seeds
• 1/4 cup black sesame seeds

Procedure

Begin by making the sauce/marinade.  Whisk together the tamari, ponzu, toasted sesame oil, mirin, ginger, garlic, cilantro, scallions and chili.  Divide the mixture in half.  Place one half in a large Ziploc bag, and the other half in a serving bowl.

Add the beef to the Ziploc bag, and seal.  Massage the marinade into the beef.  Refrigerate for 1 to 2 hours.

Meanwhile, soak 8 3- or 5-inch bamboo skewers in water for at least 30 minutes.

Preheat your grill pan over medium-high heat.

Mix the sesame seeds together in a pie dish.

Remove the meat from the marinade, and discard the marinade.  Thread 2 cubes onto each skewer.

Dredge the meat in the black and white sesame seeds, covering them on all sides, pressing them into the meat if necessary.  Grill 1 to 2 minutes on each of the four sides of the meat.  Serve with the reserved sauce.