Negima Wagyu Beef Recipe

Make the tare

Combine soy sauce, mirin, sake, and granulated sugar in a small saucepan. Stir over medium heat until sugar dissolves.

Add grated garlic and ginger. Bring to a gentle simmer and cook, stirring occasionally, until mixture reduces by about one-third and thickens slightly (8–10 minutes).

If using, stir in honey for extra gloss. Remove from heat and let cool to room temperature. Strain through a fine mesh sieve into a bowl if you prefer a smooth sauce. Reserve about 3–4 tablespoons for brushing during grilling and keep the rest for serving.

Prepare skewers and ingredients

If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning. Cut wagyu into even 1-inch cubes and trim any long connective tissue. Cut green onions into 1-inch pieces so they thread neatly on the skewer.

Thread the skewers, alternating wagyu cubes and negi pieces. For 1 lb wagyu and 6 stalks negi you should make about 8 skewers, leaving a little space between pieces to ensure even cooking.

Season and oil

Lightly brush or toss the skewers with neutral oil to prevent sticking. Season the meat sides lightly with kosher salt and freshly ground black pepper — wagyu is rich, so keep salt modest.

Preheat grill or pan

Preheat a grill to medium-high (about 450°F / 230°C) or heat a cast-iron skillet over medium-high heat until shimmering. If using a stovetop grill pan or skillet, add a thin film of neutral oil and heat until just smoking.

Cook the skewers

Place skewers on the hot grill or skillet. Cook for about 1–1.5 minutes per side, turning to get even browning. Because wagyu has high fat content, the goal is quick searing to render fat but keep the interior medium-rare to medium. Total cook time should be about 4–6 minutes depending on heat and cube size.

During the last minute of cooking, brush the meat side of the skewers twice with reserved tare, allowing each glaze to set (~15–20 seconds) before applying the next. Do not heavily soak—just a light coating to add flavor and shine.

Transfer cooked skewers to a warm plate and let rest for 2 minutes. This short rest lets juices redistribute without overcooking.

Arrange skewers on a serving platter. Spoon additional tare in a small dish for dipping if desired.

Sprinkle toasted sesame seeds over the skewers and dust lightly with shichimi togarashi or crushed chili if using for a touch of heat.

Serve warm with thin lemon or yuzu wedges on the side to brighten the rich beef. Encourage diners to squeeze a little citrus on the negi between bites.