100 Layer Wagyu Striploin Skewers Recipe

Trim and slice

Trim excess silver skin from the A9 Wagyu striploin. Slice the striploin across the grain into 1/2-inch thick strips, then cut each strip into 1/2-inch wide batons so pieces will thread neatly on skewers. You should get roughly 12–14 bite-sized pieces per skewer.

Make marinade

In a bowl combine soy sauce, mirin, sesame oil, grated ginger, minced garlic, sliced green onions, kosher salt, black pepper and neutral oil. Whisk until combined.

Marinate

Place beef pieces in a shallow container, pour marinade over them, and toss to coat evenly. Cover and refrigerate for 30–60 minutes (no longer than 2 hours for A9 Wagyu to avoid masking the beef flavor). Remove beef from fridge 20 minutes before cooking to come toward room temperature.

Skewer

Thread 6–8 pieces of beef per skewer, leaving a small gap between pieces to allow even cooking. Pat lightly with paper towel if exterior is too wet after marinating to prevent excessive steaming.

Quick pickle

In a small saucepan combine rice vinegar, water, sugar and 1/2 tsp salt. Warm gently just until sugar dissolves then remove from heat. Place sliced red onions in a jar or bowl and pour the warm pickling liquid over them. Let sit at room temperature for 20–30 minutes, then drain well and reserve pickling liquid for another use.

Prepare for frying

After draining, toss the onion rings lightly in cornstarch to coat. In a bowl whisk the tempura batter mix with ice-cold sparkling water until just combined; small lumps are okay — do not overmix. Heat neutral frying oil in a deep pot to 175°C (350°F).

Fry

Working in batches, dip pickled onion rings into the tempura batter to coat, then gently lower into hot oil. Fry until crisp and light golden, about 45–75 seconds per batch depending on thickness. Remove to a wire rack or paper towel-lined tray to drain and keep warm in a single layer to retain crispness.

Blend

In a blender or food processor combine creme fraiche (or sour cream), mayonnaise, seeded jalapeños, lime juice, honey, chopped cilantro, 1/2 tsp salt and 1/4 tsp black pepper. Pulse until smooth and slightly airy. Taste and adjust seasoning. Chill until ready to serve.

Preheat grill or cast-iron

Preheat a grill or heavy cast-iron griddle to very high heat (surface temperature ~260°C/500°F). Oil the grates or pan lightly with neutral oil to prevent sticking.

Sear skewers

Place skewers on the hot surface and sear 1–1.5 minutes per side, rotating to get an even dark crust on all sides. Because these are thin pieces of high-marbled Wagyu, aim for rare to medium-rare internal doneness. Total cook time should be about 3–4 minutes depending on heat and piece thickness.

Finish and rest

Optional: brush each skewer briefly with melted butter after searing for sheen. Transfer skewers to a warm tray and let rest 2 minutes to allow juices to settle.

Assemble

Place 2 skewers per portion on a platter. Spoon a small pool of jalapeño crème alongside each serving, top skewers with 2–3 tempura pickled onion rings, scatter microgreens or cilantro, and sprinkle toasted sesame seeds. Serve immediately with lime wedges.