Chef Jonathan Pepera, Double 8 Cattle Company Contributor
PREPARING THE FULLBLOOD WAGYU BEEF HEART
Start by soaking your bamboo skewers in cold water. Do this at least 1 hour in advance to minimize charring.
Open up the Fullblood Wagyu beef heart, and place it on a cutting board.
Start by trimming off any excess fat and silver skin on the outside of the heart.
When all of the fat and silver skin has been removed, flip the heart over so that you are looking at the inner.
Using your fingertips as a guide, begin removing all of the tendons and veins with the tip of your knife, along with any silver skin or fat.
When the heart is completely cleaned, slice with the grain into 2-inch sections.
Then, take each section and slice thinly against the grain.
Begin placing the sliced meat onto the skewer. Do not be afraid to overcrowd the skewers with the meat.
When all of the Fullblood Wagyu beef heart skewers have been assembled, place them in a dish to prepare for marinating.
PREPARING THE MARINADE
Cut the white sections of the green onions off, and place them in a blender.
Add the soy sauce, sugar, ginger, garlic, mirin, and sriracha to the blender. Blend until smooth.
Thinly slice the remaining green onions.
Add the sliced green onions, sesame seeds, and hot chili garlic paste to the marinade. Stir gently or pulse a couple times.
Pour 3/4 of the marinade over the skewers, reserving the remainder for later use.
Let the skewers marinade in the refrigerator for at least 2 hours.
Preheat your grill to 450°F. Gently brush some oil onto the grill grates.
Place the skewers onto the grill.
Cook 2-3 minutes per side, while basting them every minute (with the remaining marinade).
Remove the skewers from the grill, and serve with some basmati rice.
Comments will be approved before showing up.