Wagyu Beef Yakitori Recipe

Prepare skewers

If using bamboo skewers, soak them in cold water for at least 30 minutes to prevent burning. If using metal skewers, no soaking required.

Cut and season beef

Trim any excess silver skin from the wagyu and cut into uniform 1-inch cubes. Pat the pieces dry with paper towel. Lightly toss the cubes with 1 tablespoon neutral oil, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper until evenly coated.

Skewer beef

Thread 3 to 4 cubes per skewer, leaving a little space between pieces so heat circulates evenly. Arrange skewers on a tray and let them sit at room temperature for 10–15 minutes while you make the tare and preheat the grill or broiler.

Make the tare: combine 1/2 cup soy sauce, 1/4 cup mirin, 1/4 cup sake, 2 tablespoons granulated sugar, 2 smashed garlic cloves, and 1 tablespoon sliced fresh ginger in a small saucepan.

Bring the mixture to a simmer over medium heat, stirring to dissolve the sugar. Reduce heat to low and simmer gently for 8–10 minutes until slightly reduced and glossy. Taste and adjust sweetness or salt (if too salty, add 1–2 teaspoons mirin or a splash of water). Strain out garlic and ginger and transfer the tare to a bowl. Reserve about 3 tablespoons of tare for glazing while cooking and the rest for serving.

Preheat: prepare a hot grill (charcoal is ideal) to medium-high heat or preheat a broiler/grill pan to high. If using a stovetop grill pan, heat until smoking lightly and brush with a little neutral oil.

Grill first side: place skewers over the hottest part of the grill and sear for 45–60 seconds without moving, until a deep brown crust forms. Wagyu cooks very quickly due to high fat content, so watch closely.

Flip and glaze: flip the skewers and immediately brush the seared side with a light coat of tare (use reserved tare). Cook the second side for another 30–45 seconds. Flip again and brush the other side. Continue cooking and glazing in short bursts (about 20–30 seconds per side) until internal temperature reaches about 120–125°F (49–52°C) for rare to medium-rare; total cook time per skewer should be about 2–3 minutes depending on heat and cube size.

Rest: transfer skewers to a plate and let rest for 2 minutes to allow juices to redistribute. Brush once more with a little tare for gloss.

Garnish and serve: sprinkle with sliced scallions and toasted sesame seeds if using. Offer lemon wedges and a pinch of sansho or shichimi togarashi for those who want a citrusy or spicy accent. Serve remaining tare on the side for dipping.