How I Make Japanese Steak Kebab
A friend of mine was selling steaks and wagyu cubes online, and I couldn’t resist the temptation to treat ourselves with these for New Year’s Eve. When I asked my husband whether he preferred steak or wagyu cubes, his answer was simple: “Why not both?” So, for our Media Noche, we indulged in both steak and these Wagyu Cubes Skewers.
Wagyu cubes are actually trimmings of Wagyu beef, and in Japan, they’re a popular pairing with beer in izakayas. Here in the Philippines, these bite-sized treasures are a luxury, so I had them nicely seared on skewers and serve on a celebration.
Even though sales were higher for our ice business today, the workload was thankfully lighter compared to the pre-Christmas rush. With some smart preparation, I finally had the time to whip up something special to welcome the new year.
1. Prepare all the ingredients needed.
- 1/2 kilo Wagyu beef cubes
- 1/2 tbsp sesame seeds
- 1/4 cup soy sauce
- 1/2 cup sugar
- 1/4 cup water
- 1/2 tbsp sesame oil
- Half bulb garlic
- Butter or oil
2. Season Wagyu cubes with salt. I forgot to season mine when they were still raw so I just put salt when it was cooking.
3. Skewer Wagyu cubes on sticks.
4. Sear them on a buttered pan. You can also cook them using their own fats.
5. For the sauce, toast the sesame seeds.
6. Add soy sauce, sugar, garlic, sesame oil and water. Simmer until thick.
7. Pour sauce over wagyu cubes.
8. Your Wagyu Cubes Kebab are now done and ready to be served.
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