Recipe of Award-winning Japanese Style "Kushiyaki" Wagyu Beef Skewers
Hey everyone, it's me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, Step-by-Step Guide to Prepare Quick Japanese Style "Kushiyaki" Wagyu Beef Skewers. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Japanese Style "Kushiyaki" Wagyu Beef Skewers, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Japanese Style "Kushiyaki" Wagyu Beef Skewers delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Japanese Style "Kushiyaki" Wagyu Beef Skewers is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Japanese Style "Kushiyaki" Wagyu Beef Skewers estimated approx 10 minutes.
To get started with this recipe, we must first prepare a few components. You can cook Japanese Style "Kushiyaki" Wagyu Beef Skewers using 10 ingredients and 3 steps. Here is how you can achieve that.
Ingredients and spices that need to be Prepare to make Japanese Style "Kushiyaki" Wagyu Beef Skewers:
- 1 LB Double 8 Cattle Company Fullblood Wagyu Beef for Kabobs
- Marinade
- 1/2 CUP Sugar
- 2/3 CUP Soy Sauce
- 2 TBSP Sake
- 1 TSP Ginger (grated)
- 1-2 Garlic Cloves (crushed)
- 2 TBSP Sesame Seeds
- 2 TBSP Canola Oil
- 2 STALK Green Onions (chopped)
Steps to make Japanese Style "Kushiyaki" Wagyu Beef Skewers
- 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). - 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.
- 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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