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Japanese Style "Kushiyaki" Wagyu Beef Skewers
Introduce
Ingredient
Food ration :
2 servingsCooking time :
10 minutes
1/2 CUP
Sugar
2/3 CUP
Soy Sauce
2 TBSP
Sake
1 TSP
Ginger (grated)
2 TBSP
Sesame Seeds
2 TBSP
Canola Oil
2 STALK
Green Onions (chopped)
Cooking instructions
* Step 1
PREPARING THE FULLBLOOD WAGYU BEEF SKEWERS
Mix all of the marinade ingredients (sugar, soy sauce, sake, grated ginger, crushed garlic, sesame seeds, canola oil, and chopped green onions) in a Ziploc-style bag.Put the Fullblood Wagyu beef for kabobs in the bag with the marinade. Place the bag in the fridge, and let the meat marinate for 2-3 hours (marinating more than this will result in salty, tough beef).
* Step 2
Skewer the marinated Fullblood Wagyu beef pieces on your bamboo skewers (that you’ve pre-soaked in water). Make sure to leave almost no space at the pointed end, and leave only a little space at the dull end of the skewer.
* Step 3
FINAL STEPS
Using your charcoal grill, place the kabobs on a medium-heat spot. Cook until done to your desired internal temperature. (Chef recommends cooking for 2-3 minutes per side, top and bottom.)You’ll find that these cook quicker than steaks or chops, so be mindful of this. Overcooking or burning the beef will result in a tough end product.Place the Japanese style “kushiyaki” Fullblood Wagyu beef skewers on a plate. Serve warm, and enjoy!
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