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Barbecue A5 Wagyu skewers: the kushiyaki recipe
A5 Wagyu kushiyaki: the cut to choose, 45 seconds per side over the coals, a soy glaze at the end of cooking. Serves two, in 15 minutes.
Kushiyaki are skewers grilled over glowing coals, a classic of the Japanese table. With A5 Wagyu, the idea stays the same but the cooking changes completely: the fat melts below body temperature, so everything comes down to a handful of seconds per side. Here is the method, designed for two people as a pre-dinner bite or a starter.
Choosing the cut
Skewers call for a cut that dices into even cubes and stands up to high heat: striploin is the most versatile, while ribeye gives a more melting result because it is more heavily marbled. Allow 200 g for two as an appetizer: A5 Wagyu is enjoyed in small amounts, and its richness is what satisfies.
The rest of the skewer is not filler: the vegetables frame the meat and soak up the melting fat. Bell pepper, green onion (negi) and shiitake mushroom are the classic companions of kushiyaki.
Ingredients
- 200 g A5 Wagyu striploin, cut into 3 cm cubes
- 1 red bell pepper, cut into 3 cm squares
- 4 green onions (or 1 small red onion), cut into 3 cm lengths
- 4 fresh shiitake mushrooms, stems removed
- 1 tablespoon artisanal soy sauce
- 1 teaspoon mirin, or failing that a touch of honey
- 1 teaspoon rice vinegar
- Fleur de sel, freshly ground pepper, shichimi togarashi if you have it
- 8 bamboo skewers, soaked 30 minutes in cold water
No long marinade: it would mask the flavor of the meat. The soy, mirin and vinegar mixture is used only as a glaze at the end of cooking.
Method
- Temper. Take the meat out of the refrigerator 30 minutes ahead. It should be cool but not ice-cold: straight from the fridge, the center stays raw while the outside is already cooked.
- Cut. Cut even 3 cm cubes, following the direction of the grain. Pat them dry: a dry surface browns, a wet surface boils.
- Assemble the skewers. Alternate meat, bell pepper, onion and shiitake, without packing them tightly. Leave a little air between the pieces, otherwise the touching sides won't grill.
- Prepare the coals. Wait until the coals are covered in gray ash, with no flames. Wagyu fat drips and ignites instantly: an open flame burns the meat instead of grilling it.
- Salt just before. Fleur de sel and pepper at the last moment, on both sides.
- Grill. 45 to 60 seconds per side, four sides. The Wagyu is ready when the sheen on the surface disappears under a thin crust. On a plancha or a very hot cast-iron skillet, same timing, with no added fat.
- Glaze. Mix the soy, mirin and vinegar. Brush it on during the last 30 seconds, never earlier: the sugar in the mirin would burn.
- Rest and serve. 2 minutes on a warm plate, then serve right away, with a little shichimi togarashi.
The technique on video: assembling, grilling and glazing.
Mistakes to avoid
- Overcooking. Beyond two minutes in total, the fat has melted away and all that's left is dry meat. Wagyu is not cooked to medium.
- Marinating for too long. A marinade of several hours wipes out the aroma of Wagyu, that sweet scent close to coconut that makes it so prized.
- Adding oil. The fat in the meat is more than enough, on the grill as in the skillet.
- Overloading the skewers. Tightly packed pieces steam instead of grilling.
What to serve them with
A bowl of short-grain Japanese rice, a little crunchy white cabbage, and ponzu sauce on the side for those who like some acidity. As an appetizer, serve one skewer per person: two already makes a main course.
Frequently asked questions
Can you make them in a skillet?
Yes. A very hot cast-iron skillet, no added fat, 45 to 60 seconds per side. The result is a little less smoky; the texture is identical.
Should A5 Wagyu be marinated?
No. Salt, pepper and a soy glaze at the end of cooking are all you need. A long marinade covers up the aroma of the meat.
How much per person?
80 to 120 g as a main course, less as an appetizer. 200 g is right for two people as a starter.
Which cut for skewers?
Striploin, the most versatile, or ribeye for a more melting result. Both cut well into cubes.
Further reading
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