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