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Japanese Style "Kushiyaki" Wagyu Beef Skewers

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



  • 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)


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


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.


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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