For sure very thin slices, first cooking method was in a non stick pan. Amazing flavor. We then used a hand held propane torch over a dinner plate I rendered the fat edge to crispy state and then flamed over the rest. Wow. The fat acted like bacon and the juice's were poured over basmati rice. There was nothing left. We also got the tuna belly. I spent a lot of $ on sushi in my life time and this was the absolute best I ever tasted. It was only a week ago and were reordering. The butcher in town carries top of the line meats and fish. But I am switching to Riviera for these types of food.
We also dipped the wagyu in our homemade Ell sauce and Yakiniku sauce.
Purchased, and used for annual New Year’s Sukiyaki dinner! Worth every penny, and is far, far superior to the standard beef you buy at your Japanese market for Sukiyaki!
Will order again, for next year’s New Year’s Day Sukiyaki! Can’t wait!
It was great
This was a great intro to A5 Wagyu. Very simple to prepare: just put on a sizzling hot cast iron pan and season with salt & pepper. My guests loved it.
It’s a good way to try it out before investing in a big/expensive cut of A5.
It just melt in your mouth... almost like butter.
Make sure not to over cook, 10 seconds, that's all you need.