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