Japanese Style Kushiyaki Wagyu Beef Skewers Recipes

BEEF KUSHIYAKI

Beef Kushiyaki image

A Japanese favorite.

Provided by Julie Moon

Categories Appetizers and Snacks Meat and Poultry Beef

Time 55m

Yield 8

Number Of Ingredients 8

Ingredients

2 ½ tablespoons mirin (Japanese sweet wine)
1 clove garlic, minced
⅓ cup soy sauce
⅛ teaspoon monosodium glutamate (such as Aji-No-Moto®)
⅓ cup white sugar
1 pound beef sirloin steak, cut paper-thin
3 green onions, cut into 2-inch slices
bamboo skewers

Steps:

In a bowl, mix the mirin, garlic, soy sauce, monosodium glutamate, and sugar; stir to dissolve the sugar. Place the beef and green onions into the marinade, stir to coat with marinade, and allow to stand for 30 minutes. Soak bamboo skewers in water.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Roll a slice of thin beef around a piece of green onion; skewer the roll with 2 bamboo skewers, place about 1/2 inch apart. Repeat twice more, placing 3 beef rolls onto the 2 skewers. Repeat with remaining beef, green onion, and skewers until all the beef is rolled up. Place skewers onto a broiling pan. Discard used marinade.
Broil until browned on both sides, about 3 to 3 1/2 minutes per side.

Nutrition Facts : Calories 122 calories, Carbohydrate 11.1 g, Cholesterol 24.5 mg, Fat 3.3 g, Fiber 0.2 g, Protein 10.6 g, SaturatedFat 1.3 g, Sodium 630.4 mg, Sugar 10.1 g

JAPANESE STYLE "KUSHIYAKI" WAGYU BEEF SKEWERS

Japanese Style

Categories Beef Marinate

Number Of Ingredients 9

Ingredients

1 pound Double 8 Cattle Company Fullblood Wagyu Beef for Kabobs
1/2 cup Marinade: Sugar
2/3 cup Soy Sauce
2 tablespoons Sake
1 teaspoon Ginger (grated)
2 Garlic Cloves (crushed)
2 tablespoons Sesame Seeds
2 tablespoons Canola Oil
2 stalks Green Onions (chopped)

Steps:

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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