Placeholder Image

Subtitles section Play video

  • 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?

For today's Martina's Midnight Munchies, we're gonna be turning it up a notch with a paid product placement

Subtitles and vocabulary

Operation of videos Adjust the video here to display the subtitles

B1 beef grill glaze butter simon sauce

How to Make Wagyu Beef Skewers

  • 3 0
    Summer posted on 2021/01/02
Video vocabulary