Grilled Wagyu Beef Skewers with Young Garlic Bulbs

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


April 2007 | By
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Grilled Wagyu Beef Skewers with Young Garlic Bulbs
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at a glance

Main Ingredient

Beef

Type

Main Dishes

Preparation Time

00:00:00


Date Published

April 2007

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

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

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.

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.

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


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