Wagyu Beef Yakitori Recipe

Soak skewers (if using bamboo)

If using bamboo skewers, submerge them in water for at least 30 minutes before cooking to prevent burning.

Prepare beef

Cut the chilled Wagyu into even 1-inch cubes. Pat the pieces dry with paper towels to ensure a good sear. Lightly season the cubes on all sides with kosher salt and freshly ground black pepper; set aside while you make the tare.

Skewer beef

Thread 3 to 4 cubes onto each skewer, leaving a little space between pieces so heat circulates evenly. If using 1 lb total and 8 skewers, aim for 3–4 pieces per skewer.

Preheat grill or broiler

Preheat a grill to high (about 500°F/260°C) or set an oven broiler on high with the rack 4–6 inches from the heat source. Lightly oil the grill grates or a cast-iron skillet to prevent sticking.

Initial sear

Brush a thin film of neutral oil over the beef. Place skewers on the hot grill or under the broiler and sear for 30–60 seconds per side until a deep brown crust forms. Because Wagyu is highly marbled, cook quickly to medium-rare (internal temperature 125–130°F / 52–55°C) for best texture and flavor.

Combine ingredients

In a small saucepan combine 1/2 cup soy sauce, 1/4 cup mirin, 1/4 cup sake, 3 tablespoons sugar, 1 teaspoon grated ginger, 1 smashed garlic clove, and the white part of 1 scallion (optional).

Simmer and reduce

Bring the mixture to a gentle boil over medium heat, then reduce to a simmer. Skim any foam and simmer until the mixture thickens slightly and coats the back of a spoon, about 8–12 minutes. Do not reduce to a syrup; tare should be glossy and pourable.

Strain and rest

Remove from heat, discard the garlic and scallion, and strain the tare through a fine mesh sieve into a heatproof bowl. Let the sauce cool slightly; it will thicken a bit more as it cools. Taste and adjust with a teaspoon of mirin or a pinch of sugar if needed.

Reserve for basting

Reserve about half of the tare for basting during grilling and keep the remainder for serving alongside the skewers.

Baste and finish

After the initial sear (see above), baste the seared side of each skewer with tare using a spoon or brush and return to the grill for 15–30 seconds to caramelize. Flip, baste the other side and caramelize another 15–30 seconds. Repeat once more if a deeper glaze is desired, watching closely to avoid burning the sugar in the tare. Aim for an internal temp of 125–130°F (52–55°C).

Rest briefly

Transfer skewers to a warm plate and let rest for 2–3 minutes to redistribute juices.

Garnish and serve

Brush a light final glaze of reserved tare over the skewers, sprinkle with shichimi togarashi or toasted sesame seeds, and scatter thinly sliced scallion or microgreens on top. Serve immediately with lemon or yuzu wedges on the side to squeeze lightly over if desired.

Notes on doneness

Because Wagyu is richly marbled, cooking beyond medium-rare will cause excessive fat rendering and a heavy mouthfeel. Aim for medium-rare to medium (125–135°F / 52–57°C). If guests prefer more cooked beef, reduce searing time and watch temps closely.