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Wagyu Beef Skewers

December 10, 2017

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Hello everyone!

Are you in the Christmas spirit yet?! We just started our decorations today. Late, I know. Irrelevant to wagyu and this video as a whole, I know. But we’re playing Frank Sinatra and decorating quite possibly the fucking ugliest tree we’ve ever made with all the Christmas scraps we’ve salvaged over the years. But I feel really Christmassy right now. AW YES!

Ok let’s talk about this video. The JNTB contacted us and let us know about their promotion that they have going on. We got excited because we did some events in the past in which we were able to bring people over to Korea. Those were really rewarding moments for us. So when they told us that we can play around with some expensive beef AND get one of you over to Japan, then hell yeah we agreed!

At the same time, this gave us a much more hands on experience with high end beef. We barely ever buy beef, and when we do they’re usually superthin steaks. It just seemed scary to work with a more expensive ingredient, but it seems like it’s actually safer to use this beef, because it’s so difficult to go wrong. It was just so right. So good, with so little cooking. Ah!

You know we have some friends who don’t like wagyu? It’s usually our older Japanese friends who say it’s too oily for them, and they prefer American beef. CRAZY I KNOW! For us, the oiliness and softness of the beef is just magnificent.

Back to cooking: having a small bite size snack like felt so fancy! I’d do this for a special dinner with in-laws, for example. It was just such a different experience than what we’re used to with cooking, and I now feel like I want to work with better ingredients more often and not be afraid of ruining the meal.

Anyhow here’s the recipe!

For the Glaze:
1/3 cup sherry vinegar or apple cider
1/2 cup maple syrup
1/2 cup lite soy sauce
1/4 okonomiyaki sauce

Wagyu Beef (enough for all that are eating)
Sweet Potato

Directions
-Take a bunch of skewers and soak them in a glass of water so they don’t burn.
-Peel, cube, and steam sweet potatoes for 3-5 minutes.

1. Add all sauce things to sauce pan, and simmer for around 5 minutes.
2. Add 4 tbsp COLD butter, and whisk into the mix. Set aside off the heat.
3. Cube the wagyu and put onto the skewer with the sweet potatoes.
4. Brush on the glaze onto the skewers.
5. Hit the grill to medium, cook 2-3 minutes each side, while frequently adding more glaze.
6. Serve it to family and friends who will look at you differently from here on out, like “damn Janet! I didn’t know you could cook like an angel”
7. Smile 10 years from now when you’re with the same family and friends and they reminisce on the day you made them this.

Before step 7, make sure you head over to the JNTO website and get yourself a trip to Japan! Otherwise, here are some bloopers from today’s shoot!

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Wagyu Beef Skewers

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  1. I want to try all the special beef’s sooo bad! We’re planning a trip in 5 years when my little sis graduates highschool. So I’m trying to be patient.

    3 weeks ago
  2. Just so people know, you can only enter the competition to win a free trip if you live in the US :(

    1 month ago
  3. This looks tasty! But beef and onions are BFFs, don’t try to keep them apart! Remember menchi-katsu? Put some red onion on too next time, it would be stellar with that glaze. By the way, what about your fish grill, would it have been okay to cook the kebabs on that? I’ve never had wagyu, but beef can really vary in texture depending on which cut you get. For example, if you braised a filet mignon, it would be a big brick, but if you lightly sear it covered in bacon, it’s super soft. Vice versa for a blade roast/steak. Your cut looked pretty pricey by the lack of gristle/big fat so I would say searing was a good choice. That was about $14 of fat tho…..so sad. Don’t be afraid of making a mistake, cooking is an adventure too ^_^v. Just keep it simple ’til you get confidence. I am recently watching “The Naked Chef” and it’s really encouraging to try throwing new things together in an easy way, especially seafood and fish, you should check it out. ….. I really like the way that you’ve shot the Martina’s Munchies lately, it harkens back to your earlier home videos like TL;DR and is the setting is very heartwarmingly-appropriate. Simon’s interjections are great (that beard man! you going for a ZZTOP look?) and I’m glad that you eat some of the food, it’s so unsatisfying to watch a cooking video where no one eats what they made….I can’t help staring at those skulls though – LOL! Is it for the male demographic?!

    T_T only Americans can enter the contest T_T

    1 month ago
  4. This looks amazing! I am going to make this recipe tonight, sans skewers(too lazy to buy), and vegan. And yes, we have butter– and it tastes like butter/amazing. You also need a tofu press for recipes like this, and as long as you drain the tofu correctly you don’t have to marinate it for hours! For all you other vegans, I also suggest making the okonomiyaki sauce from scratch, some of them contain honey, and it is so simple to make and tastes better than anything in a bottle! Thanks for the recipe guys, I will certainly enjoy my choice tonight!

    1 month ago