MLA Grilled Aussie Wagyu Ribeye Skewers with Shio Koji & Truffle
- Prep time 2Hr
- Cook time 1Hr
- Technique Grill
- Meat Beef
- Cut Rib Eye
- Serves 8
Aussie Wagyu Skewers marinated in shio koji, white shoyu-mirin, grilled and finished with truffle and smoked sea salt.
Ingredients
For Aussie Wagyu Skewers
- 8 oz Aussie Wagyu ribeye, trimmed and cut into ½-inch cubes
- 8 (4-inch) skewers
- 8 shiso leaves
- 1 tablespoon Maldon smoked sea salt flakes
- ½ teaspoon freshly shaved truffle
For Marinade
- ½ tablespoon shio koji
- ½ tablespoon white shoyu
- 2 tablespoons mirin
Method
Trim any excess outer fat from the ribeye, then cut the meat into ½- to ¾-inch cubes.
Mix the marinade ingredients together and gently toss with the Wagyu. Marinate for 2–3 hours. If using wooden skewers, soak them in water.
Thread two to three cubes of Wagyu onto each skewer. Cook on a griddle over medium-high heat, turning to sear each side, until rare in the center.
Serve each skewer on a shiso leaf, then finish with freshly shaved truffle and a sprinkle of smoked salt.
