Japanese Wagyu Beef Sukiyaki Slices

A premium cut of beef from the Miyazaki prefecture well-known for its exceptional Wagyu, our Japanese Wagyu Beef Sukiyaki Slices are beautifully marbled and have a consistent fat-to-meat ratio giving it a strong steak flavour. The ribeye is thinly sliced and mouth-wateringly sized to cook quickly — perfect for sukiyaki lovers.

Sukiyaki uses slightly thicker cuts (1.5 – 2.5mm) to simmer in sweet soy sauce, while shabu-shabu uses thinner meat (1 – 1.5mm) for quick dipping in light broth.

To ensure top quality, Japanese Wagyu beef are assessed based on colour, firmness and fat-to-meat ratio and graded by a letter (A to C) and a number (1 to 5), A being the most premium and 5 being the most marbled.

Here is a guide to enjoying the ultimate Wagyu sukiyaki experience:

Step 1: Prep

• Ensure the Japanese Wagyu Beef Sukiyaki Slices are fully defrosted, preferably in the refrigerator overnight
• Let the beef slices sit at room temperature for 10 – 15 minutes before cooking so they do not lower the broth temperature instantly
• Create the warishita broth by simmering soy sauce, mirin, sake and sugar in roughly equal parts to your taste preference

Step 2: Cook

• For Kanto style popular in Tokyo, simmer the broth first, add vegetables until they soften and lastly, add the Japanese Wagyu Beef Sukiyaki Slices to poach briefly
• For Kansai style enjoyed in Osaka and Kobe, sear a few slices of beef with sugar and soy sauce first to savour the pure, caramelized fat before adding broth and vegetables to the same pot

Step 3: Dip

• Crack a fresh, pasteurised raw egg into an individual bowl and whisk it lightly
• Take a hot piece of Japanese Wagyu Beef Sukiyaki Slices directly from the pot and dip it into the cold egg — this cools the meat, coats it in a silky layer and mellows the salty-sweet sauce

Step 5: Finish

To savour excellent Japanese Wagyu without the hassle of cooking, visit The Gyu Bar.