wagyu, beef, steak, bbq, grill, yakitori, kushiyaki, filet mignon, butter, beef, kobe, kyoto, sushi, japan, sashimi

bbq

Japanese

Yield: 2

Author: Chef Tu David Phu

How To Cook Wagyu

Keep it simple and make Kushiyaki or “Skewered and Grilled.” It's a great way to highlight high-quality beef, especially A5 wagyu. Stay away from any complex marinades. Why spend the extra money if you are going to mask the flavor of the beef?

Instructions

Slice Wagyu

Split the Tri-Tip steak down with middle with the grain
This cut should result in splitting the steak into two triangular halves
Lay both pieces down with grain running [east to west]
Cut against the grain as thin as possible in a sawing motion; with a very sharp and long knife. [cost effective knife recommendation]
Lay slices onto a plate.

Skewer Wagyu

Make sure to soak your bamboo skewers in cold water for 15 minutes prior to use
Take wagyu slices and Peirce with a bamboo skewer in a weaving pattern [ up then down]. This reassures that the meat slices are evenly spread out and secure on the skewer.
Use two slices per skewer

Grill Kushiyaki Wagyu on Hibachi Grill

To ensure that you've heated your charcoal properly, use a [chimney starter video tutorial here]
Once the charcoal is ignited and heated preheat the grilling grate for 5 minutes prior to putting wagyu skewers on
Season both sides of the wagyu skewer with salt and pepper
And grill the wagyu skewer for 3 minutes on each side [if the grill flames up, move the skewer to the less intense region of the grill to prevent burning and flames ups. Flames up make the meats taste bitter

Notes:

Kushiyaki Culture

Japan loves its skewer foods. And can often feature small bites of meat and/or vegetables that is paired with beer or sake.“Kushi” refers to the skewers used to pierce the meat or vegetable. And “yaki” literally means grilled or fried.

Wagyu History

Eating grilled meat on sticks is a Japanese tradition that dates back to at least the 17th century. Although for some time eating meat was forbidden in Japan due to Buddhist conventions. During the Meiji period of modernization, people began to eat meat again and shops specializing in grilled meat on skewers took off. However, the first to consume Wagyu were the Samurai. In the period between WWI and WWII, the battered and deep-fried skewers known as kushiage or kushikatsu also became popular. Today, both grilled and fried kushiyaki can be savored with all kinds of meat and vegetables. [excerpt from savorjapan.com]