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Australian Wagyu D-rump Yakitori Skewers

By Hilton KL's Chef

Ingredients 

​​Skewers​​​

  • Australian Wagyu D-rump (cubed): 1.5kg

  • Australian Olive Oil: 2 tbsp

  • Sea Salt: 2 tsp
  • Bamboo Skewers: 20 sticks

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​

​​Butter Miso Glaze​​​

  • Australian Unsalted Butter (softened): 5 tbsp

  • Australian Honey: 2.5 tbsp

  • White Miso Paste: 2.5 tbsp
  • Rice Vinegar: 2.5 tbsp
  • Soy Sauce: 2 tbsp

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​

​​Bell Peppers & Turnip Honey Pickle​​​

  • Australian Edium Turnips (julienned): 3pcs

  • Australian Honey: 3/4 cup

  • Red Bell Peppers (sliced): 2pcs
  • Yellow Bell Peppers (sliced): 2pcs
  • Apple Cider Vinegar: 1 1/4 cup
  • Sea Salt: 1 tsp
  • Mustard Seeds: 1 tsp
  • Coriander Seeds: 1 tsp
  • Cloves Garlic (smashed): 2 nos
Directions

For Skewer

  • Glaze: Blend miso, butter, and vinegar, and honey, soy sauce, until creamy. Set aside.

  • Skewering: Thread beef onto skewers (approx. 6–7 cubes each). Brush with oil and
    sprinkle salt.

  • Pan-sear on medium-high for 2–3 minutes per side. Final minute: brush generously with glaze to caramelize.


For Bell Peppers & Turnip Honey Pickle

  • Brine Prep: Simmer vinegar, honey, salt, mustard & coriander seeds, and garlic.

  • Vegetables: Pack veggies into jars or containers.

  • Pickling: Pour hot brine over. Cool, seal, refrigerate for 24+ hours.

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