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OAKEY PREMIUM WAGYU RUMP KUSHIYAKI

Serves
4
Prep
20mins
Cook
30mins
DIFFICULTY
easy
Ingredients
  • 750g Oakey Premium Wagyu rump
  • ¾ cup honey
  • ¾ cup light soy sauce
  • ½ cup lemon juice
  • ½ cup sake
  • 6cm piece ginger, grated
  • 4 cloves garlic, minced
  • 2 Tbsp sesame oil
  • 2 bunches English spinach
  • 1 cup dashi
  • 2 Tbsp mirin
  • 2 tsp bonito flakes
  • sliced green onions and black sesame seeds, to serve
Method
  • Cut the beef into thick strips. Mix the honey, ½ cup soy sauce, lemon juice, sake, ginger, garlic and sesame oil in a bowl, combine with the beef and refrigerate overnight. Drain, reserving the marinade, then thread the beef onto skewers.
  • Pour the marinade into a small saucepan and boil rapidly, until thickened.
  • Blanch and refresh the spinach, then squeeze out the water. Combine the dashi, mirin and remaining soy sauce in a small saucepan and boil rapidly, until reduced by three quarters. Mix with the spinach, then roll up into a thick log, then refrigerate.
  • Cook the skewers over moderate coal, then brush with some of the sauce. Serve with slices of spinach, the remaining sauce, green shallots and sesame seeds.
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