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The A5 grade Japanese Black WAGYU cattle are fed only good quality grain (corn and rice straw) and raised with scrupulous care.

A particularly good balance of fat, extremely smooth texture, and juicy flavor spread out in the mouth. These are the unique characteristics of WAGYU A5, the highest quality Japanese beef.

This one is perfect for yakiniku!

Recipe

Easy-to-make Japanese Onion Sauce ♪ 

A Tasty, Light Accompaniment to Marbled Beef. Try it!!

Ingredients:

• A5 Wagyu Striploin Slices 1pack
• Onion 1/2 Piece
• Salt & pepper 1pinch
• Salad Oil 1 Tablespoon

Seasoning:

• Sake             2 tablespoons
• Mirin             2 tablespoons
• Sugar            1 tablespoon
• Vinegar          2 tablespoons
• Soy sauce       2 tablespoons

Instructions:

1. Bring beef to room temperature. Then, sprinkle it with salt and pepper.

2. Grate the onion. (this is the key :)

3. Heat salad oil in a frying pan, add beef and fry over high heat. When it is browned, flip it over and remove it to your liking.

4. Remove excess fat from the frying pan where the beef was baked. Add the onion and ☆ ingredients, bring to a boil, and reduce to about 1/2 the amount.

5. Place the beef on a plate and pour the sauce over it.