JAPANESE STYLE "KUSHIYAKI" WAGYU BEEF SKEWERS

Japanese Style

Number Of Ingredients 9

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1 pound Double 8 Cattle Company Fullblood Wagyu Beef for Kabobs
1/2 cup Marinade: Sugar
2/3 cup Soy Sauce
2 tablespoons Sake
1 teaspoon Ginger (grated)
2 Garlic Cloves (crushed)
2 tablespoons Sesame Seeds
2 tablespoons Canola Oil
2 stalks Green Onions (chopped)

Steps:

PREPARING THE FULLBLOOD WAGYU BEEF SKEWERS: Mix all of the marinade ingredients (sugar, soy sauce, sake, grated ginger, crushed garlic, sesame seeds, canola oil, and chopped green onions) in a Ziploc-style bag.Put the Fullblood Wagyu beef for kabobs in the bag with the marinade. Place the bag in the fridge, and let the meat marinate for 2-3 hours (marinating more than this will result in salty, tough beef).Skewer the marinated Fullblood Wagyu beef pieces on your bamboo skewers (that you've pre-soaked in water). Make sure to leave almost no space at the pointed end, and leave only a little space at the dull end of the skewer.
FINAL STEPS: Using your charcoal grill, place the kabobs on a medium-heat spot. Cook until done to your desired internal temperature. (Chef recommends cooking for 2-3 minutes per side, top and bottom.)You'll find that these cook quicker than steaks or chops, so be mindful of this. Overcooking or burning the beef will result in a tough end product.Place the Japanese style "kushiyaki" Fullblood Wagyu beef skewers on a plate. Serve warm, and enjoy!