For today's Martina's Midnight Munchies, we're gonna be turning it up a notch with a paid product placement
So I'm gonna be using a lot
Fancier than ingredients that I normally do, and "why is it a paid product placement" you say?
Because you can win two round-trip tickets to Japan
And you know I ain't paying for that the JNTO was looking for you to vote for a favorite Japanese inspired recipe.
I want to show you my favorite of the three recipes
I'm a little bit biased, because I'm Canadian and it has a maple soy glaze.
Why did I say maple that way? So make sure you stick around to the end of the video
And I will tell you, how you can enter to win those tickets
Today I'm gonna be making Wagyu beef skewers with maple soy glaze, because I'm Canadian, and we're actually legally required to include maple syrup in
every single one of our recipes
(That is not true...)
Let's talk about this maple soy glaze. It is really freaking delicious, and you can put it on many, many things
So if you don't eat beef, don't worry, make this magical glaze and just slather upon everything. First thing you're gonna need is sherry
vinegar. If you don't have sherry vinegar you can use rice wine vinegar or
Sometimes apple cider vinegar if it's not super strong. It's not necessarily a fancy vinegar
It just has more of like a golden vinegar taste to it, rather than like a tart one, like when you drink it
You're not like MYAH! It's more like mmm.
Yes, I did drink it in order to figure out the taste guys
[Simon in the background]: "DRINK IT NOW! DRINK IT NOW!"
I already did it. Why don't you drink it now? Drink it now!
You're gonna need to get yourself some okonomiyaki sauce. We've talked about this before for a couple other videos we did
I like to think of it as the Japanese answer to barbecue sauce. It's got like a tangy sweetness to it
But you can get this at any Asian grocery store
And if you don't have one near you, you can order it online. You're also gonna need some light soy
Sauce if you do have light soy sauce or low sodium
Just give it a little bit of a try and compare it to the other soy
Sauce you have and go for the one that tastes a little bit more blah, and if all this seemed too salty for you
Don't worry because you're gonna be adding a f*BAAA* ton of maple syrup. It's a real measurement in Canada it means half a cup
Literally half a cup. And you're also gonna need some cold butter
Icy cold butter, to add into our sauce to thicken it up
This is a really health conscious recipe, which is why I like to balance the maple syrup with the butter in an
Excellent kind of like, grains versus fats to make sure you get - okay, it's not good for you. All right. It's just delicious
What's that, you wish there was a vegetable of some kind included? yeah
I totally hear you, so you're going to be looking for the turd of all
potatoes, the sweet potato. I only say that because I always think they look like little tiny turds
We're gonna be peeling, steaming, and cubing it
We're gonna get to that later on. So before you start cooking, you're gonna want to take your bamboo skewers
And you're gonna want to soak them in some water in advance, to prevent them from catching on fire on your grill, because after all
They're wood. Now let's get going to the main ingredient, the beef. And for all you vegetarians out there, don't worry
You can substitute beef for cubed drained tofu
Hopefully you eat butter, because that's a critical part of this recipe. Vegetarians eat butter
vegans don't eat butter. So you vegans.. I don't know, I can't help you. All right, bring me the beef! *claps*
*Simon pinches Martina's nostrils and tries to hug her*
Ah yes, it always works that way. This is wagyu, and wagyu might sound confusing for some people
But it actually just means
"Japanese cattle." We've done a bunch of videos before when we had like Akita beef, which is wagyu but from Akita
We've also had Kobe beef, which is Wagyu from Kobe. We ended up getting this piece from-
HOLY CRAP!
*Transylvania music*
SEVENTY EIGHT DOLLARS?!
[Simon in the background]: "I told you you'd be surprised!"
$78 for this?!
[Simon in the background]: "We're stepping it up for this one!"
*Martina's tortured crying*
Oh my god
It comes in a leaf! Well, my leaf wrapped wagyu, wait till you guys get a look at this so
Beautiful and buttery looking. So you guys can see the intense marbling that's in this steak.
That's what all these little tiny light pockets
are, it's just a very
buttery type of meat so that when you actually cut it into cubes to grill it, the actual fat is gonna melt on the grill
And it's gonna be basically grilling and it's like magical
Self-made, butter sauce. Oh! I'm actually starting to salivate, we need to just get started. Oh, yeah
What's that f[bahh]kers?
Me, so f[bahh]king hot right now.
We're gonna peel and cube our sweet potato. You just put your sweet potato down on the plate like so, and you get one covered
In like a really cool amount of unicorns you just place it on like so, and then you just utter the magic words: "potato, potato
magical do"
And there you have it, all ready to go. I'm great at cooking, and yes, I'm totally great. Onto the glaze!
I was gonna say: "let's get glazed" and then I'm like: "maybe that means something
in a different language..."
So we're gonna take all our wet ingredients, that is the sherry vinegar, okonomiyaki sauce, the maple syrup, and the soy sauce, and we're gonna
Unceremoniously dump it into a saucepan
And we're just gonna heat it up on medium heat, and let that simmer for about five minutes
Then you want to cube up four tablespoons of cold butter
It should be cold, do not let it sit out on the table top and soften
*Whisper* I should probably turn it on..
Do you guys like my baby whisk? It's a little tiny.. Tiny little
Okay, now that it's starting to boil. I'm gonna let this simmer for five minutes
Just so that it thickens up, and then once five minutes go by, we're gonna add in our butter
Turn off the heat smells pretty fantastic
You can smell the vinegar, which is like your acidity side of it. Is acidity the right word it? is now b*BAAAA*es
It's gonna be so good. Isn't that right, Japanese bb8(?) that is right.
Okay, we're gonna kill the heat, and we are gonna whisk in the cold butter and in the butter as it cools it down
It'll start to thickening up and we're just gonna leave that be. This is my stabby tool. It's a real chef's tool. Duh
Gosh, that's satisfying
Anyone else want to stab things with their
[Simon in the background]: "I wanna try!"
[M]: Go ahead [S]: Welcome back to short people cooking. [M]: You donkey.
[S] That was satisfying! [M]: Wasn't it?
You're really screwing, Si*BAAA*mon
Get out of my kitchen!
Note: if you are using tofu
You are going to need to use this glaze, to actually soak the tofu cubes for about an hour or so. A little bit more
work, but
That was your choice wasn't it?
*laughter*
*Martina's saying she lost her voice by laughing*
*Look at dat sauce though*
NOOOO! That's fine. I'm not using that much glaze...
Ugh, it's so bad. Ugh, who thought that putting maple syrup and butter together would be such a terrible idea?
Let me just, enjoy some more of this awful monstrosity of a glaze. Oh!
Look, I just need to wash it down
Just a little bit more
Probably should have had more than an onigiri for breakfast. So while the glaze is cooling, I'm gonna
Cube up the beef. Apparently this tiny amount of beef, means that all of us will be eating.. Um, perhaps two skewers
They'll give this to you, so you can like, butter up the grill. Might hang on to this, let me tell you. Pancakes later
[Simon in the background]: Beefy pancakes?! That's disgusting! [M]: MMMHM!
20 dollars! So I'm going to be going for these tiny
Cube sized beef skewers, because I don't have a real barbecue and a big grill
I have like a little baby grill, so I have to make sure my pieces are pretty tiny, but if you have a big grill
In a big space, you can make as big as beef chunks as you want
[Simon in the background]: "Is this the most expensive steak you've ever cut?"
Yes, it is the most expensive steak I've ever cut. We buy discount steaks. We're like: "it's the end of the night,
You know what that means: discount food!" and we go to the grocery store
I don't even think I've ever bought full priced meat before. Have we ever bought full priced meat before?
[Simon in the background]: "i don't know!"
All right, let's assemble the skewers. Sounds like an Avengers thing.
"Skewers assemble!"
So while I'm waiting for the sauce to thicken up, I'm heating up my, world's tiniest grill
[In baby voice]: Baby grill. So little!
I'll be able to fit one skewer on, at a time
But cooking will be quite quick. You just want to kind of like sear it on the outside
You don't want it to be super death cooked, this beef is so good, you do not want to overcook it. Okay, let's start
Skewering! We're gonna do a magical piece of Wagyu beef, and we're gonna do some sweet potato
And then we're gonna do some beef
How does everyone always do that so well? Like, you see them when the chefs are like: "everything's been cubed perfectly!"
I'm like, how? Look at mine
*Sad sounds* And that is definitely a tiny bit of cat fur right there..
Hey, did I mention that you're supposed to steam the sweet potato beforehand?
I'm pretty sure I did, but just in case, you're not putting on raw sweet potato, because that will never cook
We're going to glaze these up
Then we're going to pop them on the grill, and we're gonna keep checking on them and glazing it and adding more and more so it
Gets all delicious and caramelized. I think grill is nice and hot, I'm only using some of this
Magic fat. Not necessary, buy why would I waste it, when it cost me?
$79?!
Onto the grill
Oh yeah! Ready, closing it up
Sha-blamo.
Yes, I have mini tongs. Don't judge me.
Oh, look at how
Beautiful it looks. I don't know what accent is coming out of my mouth, but that sauce is like
Caramelizing, so you can smell it getting sweeter
But the steak is also melting, so you're getting like the beautiful buttery smells. Close it up again.
Oh my god guys, it smells
fantastic
Oh yeah, look at that nice looking. Char marks.
Oh yeah
Hello welcome to Martina's Kitchen, we run the slowest kitchen on the planet, because we have one tiny grill
*Look at that skewer*
[S]: Welcome back to Simon and Martina's Midnight Munchies [M]: Simon just appears out of nowhere. [S]: We like to delegate our tasks
[M]: Oh, I see how this is. [S]: In which, you do the cooking, I do the eating [M]: It's not very fair [S]: I cook for you too. Oh my god
Okay, grab the top piece there
Oh yeah
Mm
That sherry vinegar!
It's so.. It's so nice, because the beef is so
[S]: Juicy and fatty, [M]: Mhm, mhm [S]: and the acidity really, balances it out [M]: exactly, exactly
[Simon pretending to be Iroh from Avatar]: Zuko, we have to have balance [M]: Balance, Zuko! [S]: Balance, Zuko!
[M]: Sweet, savory, buttery [S]: Mhmm. Have you tried Japanese beef before?
It is so good.
Hmm
Ducky [M]: I was like, [S]: you made a masterpiece here
Why are we here again? Because you guys can win a round-trip ticket for two to Japan!
That's what we're doing. So if this amazing recipe looks good to you, head on over to the JNTO
We're gonna link to it in the info box below
And then you vote, and that's it, you've entered the contest!
That seems like a pretty good deal to me. [S]: So what you're saying is [M]: Yes. [S]: with this video [M]: Yes
[S]: I got to try really expensive beef [M]: Yep.
And then we also can get some of our viewers to get a free trip, over to Japan
Wait so what you're saying is, if you do win that trip to Japan
please, send us a message. So make sure you click the info box, and click on over that link
And opefully we'll see you in Japan. And you can make your own Wagyu beef skewers. [S]: Oh my god ducky
Do you.. This is.. This is so good! [M]: I grew the beef myself! [S]: Ah?