Prep Time: 3 Hours (including time to marinate)
Cook Time: 5-10 Minutes
Servings: 2
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Matt Spinner, Executive Chef at Ushabu, Cleveland

INGREDIENTS

• 1 LB Double 8 Cattle Company Fullblood Wagyu Beef for Kabobs (1 PKG)

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)

Tools:

• Bamboo Skewers (soaked in water for 60 minutes to prevent burning)
• Ziploc Bag
• Charcoal Grill

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!