A Japanese-inspired recipe for barbecued high-grade beef from Marketman.
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
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