Grilled Wagyu Beef Skewers with Young Garlic Bulbs

Food blogger Marketman shares his recipe for barbecued high-grade beef.

Serves 4

20 young garlic bulbs (or pearl onions if you can't find any)
500 grams of yakiniku-cut Wagyu beef

For the marinade
5 to 6 tablespoons Kikkoman (or similar light) soy sauce
1 tablespoon sesame oil
1 tablespoon freshly toasted sesame seeds
1 to 2 tablespoons mirin (Japanese rice wine)
freshly cracked black pepper

1  Boil water in a small- to medium-sized pot. Trim garlic bulbs by cutting the stems down to 3 inches above the bulb and removing roots. Blanch the young garlic bulbs in boiling water for 2 to 3 minutes, remove and let them cool.

2  Make the marinade: In a medium-sized bowl, add the following to the beef: soy sauce, sesame oil, sesame seeds, mirin, and freshly cracked black pepper. Stir to coat evenly. Marinate for a few minutes. Toss the blanched garlic in some soy sauce and sesame oil and salt and pepper. Skewer the Wagyu beef with blanched garlic interspersed.

3  Grill for a minute or two on each side until the beef is just cooked. Serve hot.

Photography by Ocs Alvarez | Styling by Belle Alvarez