Japanese Style "Kushiyaki" Wagyu Beef Skewers
Japanese Style "Kushiyaki" Wagyu Beef Skewers

Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, japanese style "kushiyaki" wagyu beef skewers. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Japanese Style "Kushiyaki" Wagyu Beef Skewers is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Japanese Style "Kushiyaki" Wagyu Beef Skewers is something that I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can cook japanese style "kushiyaki" wagyu beef skewers using 10 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Japanese Style "Kushiyaki" Wagyu Beef Skewers:
  1. Make ready 1 LB Double 8 Cattle Company Fullblood Wagyu Beef for Kabobs
  2. Make ready Marinade
  3. Make ready 1/2 CUP Sugar
  4. Take 2/3 CUP Soy Sauce
  5. Get 2 TBSP Sake
  6. Prepare 1 TSP Ginger (grated)
  7. Get 1-2 Garlic Cloves (crushed)
  8. Make ready 2 TBSP Sesame Seeds
  9. Get 2 TBSP Canola Oil
  10. Get 2 STALK Green Onions (chopped)
Instructions to make Japanese Style "Kushiyaki" Wagyu Beef Skewers:
  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).
  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.
  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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