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Miyazakigyu Wagyu Beef Kushiyaki

Miyazakigyu Wagyu Beef Kushiyaki

Prep Time: 30 Minutes (plus 2 hours to marinate)
Cook Time: 20 Minutes
Servings: 2
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


  • 1/2 CUP Soy Sauce
  • 2 TBSP Sake
  • 2 TBSP Lemon Juice
  • 1/4 CUP Brown Sugar
  • 1 TBSP Ginger (minced)
  • 1 1/2 TSP Garlic (minced)
  • 1 TBSP Grapeseed Oil
  • 2 TSP Sesame Oil
  • 1 TBSP Chili Oil
  • 2 TSP Sesame Seeds
  • 3 STALK Green Onion (sliced thin, green parts only)
  • 1/2 CUP Water
  • 2 TBSP Cornstarch


    • BBQ or Gas Grill
    • Metal Skewers or Bamboo Skewers (soak bamboo skewers overnight in cold water)


    Take the Miyazakigyu Wagyu beef cubes out of the freezer, and place them in the refrigerator 24 hours before starting this recipe.


    In a medium bowl, mix together the soy sauce, sake, lemon juice, brown sugar, minced ginger, minced garlic, sesame oil, grapeseed oil, chili oil, sesame seeds, and green onion. This is your marinade.

    Lightly brush the baby bok choy with the marinade, and set aside.

    Place the Miyazakigyu Wagyu cubed beef in a resealable plastic bag.

    Pour the remaining marinade over the beef, and seal the bag. Massage in the mixture, making sure the beef is fully coated.

    Place the bag (with the beef and marinade) in the refrigerator to marinate for 2 hours.

    Pull the marinated Miyazakigyu Wagyu beef cubes from the refrigerator, and let them come to room temperature for one hour.

    Evenly skewer the beef cubes onto 2-3 metal skewers, leaving a small gap in between each cube of Miyazakigyu Wagyu beef.


    Once skewered, place the leftover marinade (from the plastic bag) in a small sauce pot. Bring to a boil.

    Mix together 1/3 cup of cold water and 2 tablespoons of cornstarch to make a slurry.

    Mix the cornstarch mixture into the boiling sauce/marinade to thicken the sauce.
    Once thickened, take the sauce/marinade off of the stove, and set it aside.


    Prepare the jasmine rice according to package instructions.


    Heat a BBQ or gas grill on high with the lid closed.

    Once the temperature reaches 500°F or hotter, place the Miyazakigyu Wagyu beef skewers on the grill.

    Grill on each side (4 sides total) for 30 seconds per side. Let the grilled beef skewers rest.

    Place the heads of baby bok choy on the grill. Grill for about 2 minutes, or until the baby bok choy has grill marks and the leaves are crisp at the edges.


    Brush the grilled Miyazakigyu Wagyu beef skewers with the sauce.

    Shred the savoy cabbage. Peel and grate the carrot. Mix the cabbage and carrots together.

    Place the Miyazakigyu Wagyu beef Kushiyaki over the mixed savoy cabbage and carrots.

    Serve with a side of jasmine rice, the grilled baby bok choy, and a small bowl of sauce.


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