📝 About This Recipe
This exquisite Yakimono course represents the pinnacle of Japanese fire-grilling, balancing the buttery decadence of A5 Wagyu with the sweet, oceanic brine of Hokkaido scallops. Traditionally served as the grilled course in a Kaiseki progression, this dish utilizes the intense, clean heat of Binchotan charcoal to create a delicate char while preserving the tender integrity of the proteins. Finished with a house-made Nikiri glaze and aromatic yuzu-kosho, it is a masterclass in minimalist elegance and umami depth.
🥗 Ingredients
Proteins
- 300 grams A5 Japanese Wagyu Ribeye or Striploin (cut into 1-inch cubes, chilled)
- 8 large pieces Hokkaido Sea Scallops (U-10 size, adductor muscle removed)
Nikiri Glaze (The Brush-on Sauce)
- 4 tablespoons Dark Soy Sauce (high quality, such as Yamaroku)
- 2 tablespoons Mirin (hon-mirin (true mirin))
- 2 tablespoons Sake (junmai grade)
- 1/2 cup Katsuobushi (dried bonito flakes)
Vegetables & Aromatics
- 8 pieces Shishito Peppers (pierced with a toothpick to prevent bursting)
- 100 grams Maitake Mushrooms (torn into bite-sized clusters)
- 1 teaspoon Yuzu Kosho (green fermented chili and yuzu paste)
Finishing Touches
- 1 pinch Maldon Sea Salt (for texture)
- 1 tablespoon Fresh Wasabi (grated on a sharkskin grater if possible)
- 1 piece Sudachi or Lime (cut into wedges)
👨🍳 Instructions
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1
Prepare the Nikiri glaze by combining soy sauce, mirin, and sake in a small saucepan over medium heat. Bring to a light simmer for 2 minutes to cook off the alcohol.
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2
Add the katsuobushi flakes to the glaze, remove from heat, and let steep for 10 minutes. Strain through a fine-mesh sieve and set aside to cool.
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3
If using a Konro grill, ignite your Binchotan charcoal outside using a chimney starter until it glows white-hot (this usually takes 30-45 minutes). Transfer to the grill.
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4
While the grill heats, remove the Wagyu from the refrigerator. Cut into uniform 1-inch cubes and season very lightly with a touch of sea salt. Let sit for 10 minutes at room temperature.
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5
Pat the Hokkaido scallops completely dry with paper towels. Any moisture on the surface will prevent a proper sear.
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6
Thread the Wagyu, scallops, and shishito peppers onto high-quality bamboo or stainless steel skewers. For a professional look, keep proteins and vegetables on separate skewers as they cook at different rates.
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7
Place the Wagyu skewers over the direct heat of the charcoal. Sear for approximately 45-60 seconds per side. The fat will render quickly; use a fan to control any flare-ups.
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8
Once the Wagyu has a golden-brown crust, lightly brush it with the Nikiri glaze and flip once more for 5 seconds to caramelize the sugars.
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9
Place the scallop skewers on the grill. Sear for 90 seconds on the first side to develop a deep crust, then flip and cook for only 30 seconds on the other side. They should be translucent in the center.
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10
Grill the Maitake mushrooms and shishito peppers simultaneously until charred and softened, approximately 3 minutes, brushing lightly with the glaze in the final minute.
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11
Remove all items from the heat and let the Wagyu rest on a warm plate for 2 minutes before serving.
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12
Arrange the skewers or individual pieces on a pre-heated ceramic plate. Place a small dollop of yuzu kosho and fresh wasabi on the side.
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13
Finish with a light sprinkle of Maldon salt over the scallops and a squeeze of sudachi juice over the entire plate.
💡 Chef's Tips
Always use Binchotan charcoal if possible; its high infrared heat seals in juices without adding 'dirty' smoke flavors. Never over-marinate Wagyu; the high fat content means flavors should be applied during or after grilling to avoid burning. Ensure your scallops are 'dry-packed'; wet-packed scallops contain tripolyphosphate which prevents browning. If flare-ups occur from Wagyu fat, move the skewers to a cooler part of the grill immediately to avoid a soot-like taste. For the best texture, grate fresh wasabi just seconds before serving to preserve its volatile aromatics.
🍽️ Serving Suggestions
Pair with a dry, earthy Junmai Shu sake to cut through the richness of the Wagyu fat. A side of pickled ginger root or hajikami (pickled ginger sprouts) cleanses the palate between bites. Serve with a small bowl of high-quality Koshihikari rice to soak up any remaining Nikiri glaze. A chilled glass of Japanese Suntory highball with a lemon twist provides a refreshing, effervescent contrast. For a wine pairing, choose a light-bodied Pinot Noir or a vintage Champagne.