Australian Beef Wagyu Kushiyaki

  • Prep time 2Hr
  • Cook time 1Hr
  • Technique
  • Meat Beef
  • Cut Rib Eye
  • Serves 8

Beef Ribeye Wagyu bites marinated in shio koji-white shoyu-mirin, grilled, truffle & smoked sea salt.

Ingredients

8 Weighted Ounces of Australian Beef Wagyu Ribeye, trimmed, cubed in ½" pieces, skewer

 

Marinade:

½ Tablespoon Shio Koji

½ Tablespoon White Shoyu

2 Tablespoons Mirin

 

1 Pound Australian Beef Ribeye Wagyu

8 Each 4” Skewers

8 Each Shiso Leaves

1 Tablespoon Smoked Salt, Maldon flake

½  Teaspoon Truffle, fresh shaved

Method

  1. Trim extra outer fat of the ribeye.
  2. Cut the remaining meat into ½” -3/4” cubes.
  3. Mix marinade ingredients together, toss gently with beef.
  4. Soak the skewers in water if they are wood.
  5. After 2-3 hours, skewer two-three cubes of beef onto each skewer.
  6. Griddle on medium-high heat on each side until seared and rare in the middle.
  7. Serve on a plate on Shiso leaf, shave the truffle and sprinkle with smoked salt.