from Kobe A5 Wagyu — Sukiyaki Slice

A5 Japanese Wagyu – Sukiyaki / Hot Pot Slice

Rich, delicate and beautifully marbled.
One of my favourite ways to enjoy Wagyu — thinly sliced for quick, gentle cooking.

• A5 Japanese Wagyu (BMS 12)
• Top Sirloin / Picanha
• Thinly sliced (2.2–2.5 mm)
• Ideal for Sukiyaki & Hot Pot
• Each slice individually wrapped and frozen

Thawing

• Thaw slowly in the refrigerator for 6–12 hours.
• Avoid microwave or running-water thawing.

Cooking

• Cook over medium heat for about 5 seconds per side.
• Avoid overcooking.
• The goal is to gently render the fat while keeping the Wagyu tender.

Chef’s Tip

• Wagyu fat melts at 24–28°C, much lower than regular beef.
• Thin slices cook very quickly — a few seconds can make a difference.

Serving Idea

Perfect for Sukiyaki or Hot Pot.
Also delicious simply seared with salt, wasabi or a touch of soy sauce.