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Wagyu intercostal skewer with pickled Armenian cucumbers

Ingredients

100g harissa paste

500ml pomegranate mollasses

200ml gluten free soy

1kg beef rump cubed or beef intercoastal

Kikkoman sauce used in this recipe

TOTAL TIME
25mins
Serves
8 - 10
Cook time
10mins
Prep time
15mins

Wagyu intercostal skewer with pickled Armenian cucumbers

Method

Simply mix all the ingredients together and glaze your meat.

Cook over hot coals for 4-6 minutes and allow to rest.

Turn regularly so the glaze does not burn.

Garnish with pickled cucumbers or gherkins

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