"These easy to make, Japanese-style "kushiyaki" Wagyu beef skewers are a must-try! Marinated in soy sauce, sake, ginger, and garlic, the beef is cubes are full of flavor! Grilled to a medium-rare finish, don't be surprised if the beef is so tender it melts in your mouth!"
Japanese Style "Kushiyaki" Wagyu Beef Skewers
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- Recipe Card
Prep time: 3hrs
Cook time: 5mins
Serves or Makes: 2
Recipe Card
ingredients
- 1 pounds Double 8 Cattle Company Fullblood Wagyu Beef for Kabobs (1 PKG)
- 1/2 cups Sugar
- 2/3 cups Soy Sauce
- 2 tablespoons Sake
- 1 teaspoons grated Ginger
- 2 cloves crushed Garlic cloves
- 2 tablespoons Sesame seeds
- 2 tablespoons Canola Oil
- 2 stalk chopped Green onions
Method
Step 1
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). 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 2
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.)
Step 3
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!