Recipe
Oscar Solomon's Beef Intercostal Kushiyaki
Smoky wagyu skewers glazed with umami-rich dashi and nitsume soy, topped with fresh onion and dried tomato. A bold, flavour-packed dish perfect for any day of the week.
- Serves 4
- Prep Time 15 mins
- Cooking Time 25mins
Ingredients
- Serves 4
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Method
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Grate white onion into a bowl. Add shio koji, fish sauce, soy, and sake. Marinate cleaned intercostals for 2 hours.
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In a pot, combine kombu, cold water, dried shiitake, and dried tomato. Simmer gently. Remove kombu once simmering, bring to a boil, then remove from heat and add katsuobushi.
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Steep for 25 mins, strain, and return to a gentle simmer.
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Remove intercostals from marinade, slice, and skewer.
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Grill gently over coals, glazing with a mix of nitsume soy and dashi. Rest well.
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Finely slice raw white onion and rinse in cold water.
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Finish skewers with a final drizzle of glaze, top with raw onion and tomato dust. Serve with lemon.
Tips
- Substiute intercostal with rib fingers or skirt steak