Sir Harry Wagyu Yakiniku Slice - Karubi Plate MBS6-7 300g
$29.00
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Wagyu Yakiniku Slice - Karubi Plate
Sir Harry Wagyu Yakiniku Slice - Karubi Plate MBS6-7
300g
Hand sliced from the prized karubi plate, this wagyu cut is known for its rich flavour and beautiful marbling. Perfect for Japanese-style yakiniku, each thin slice cooks in seconds, releasing a burst of savoury taste and a satisfying, juicy bite that pairs perfectly with dipping sauces.
Sir Harry Wagyu Yakiniku Slice-Karubi Plate — MBS6–7
Meet the yakiniku favourite: Wagyu Karubi — thin-sliced from the short rib, naturally rich and tender thanks to its MBS6–7 marbling. Raised on Sir Harry’s signature orange-fed Wagyu program, these slices deliver a cleaner, sweeter beef flavour with a subtle citrus lift that caramelises beautifully on high heat. Perfect when you want premium Japanese BBQ vibes at home — fast, juicy, deeply savoury, and incredibly moreish with every sear.
Orange-Fed Wagyu by Sir Harry / Yakiniku Grill • Hotplate • BBQ (quick sear, big flavour)
Cooking guide (simple + restaurant-style)
Best doneness: quick sear — just until caramelised (MBS6–7 marbling renders fast and stays juicy).
Grill / BBQ / Hotplate (Yakiniku style)
Bring slices to near room temp (5–10 min), pat dry.
Preheat grill or hotplate to high. Lightly oil the grill — not the meat.
Season simply (salt is enough, or dip lightly in tare before grilling).
Lay slices flat and sear 2–3 seconds per side — karubi cooks instantly.
Serve immediately for maximum juiciness and caramelisation.
Cast-iron pan
Heat pan on high until just smoking.
Add slices in a single layer; they will sizzle and colour within seconds.
Optional: brush with tare or finish with a touch of Wagyu fat for shine and aroma.
Tip: Because karubi has visible marbling and a distinct grain, cook fast and avoid stacking — quick sear + immediate serving keeps texture tender and flavour rich.
Serving ideas
Refined classic: Karubi with charred shishito peppers, scallion oil, and a light soy–mirin glaze to highlight the orange-fed sweetness.
Earthy + aromatic: Grilled Wagyu slices served with roasted king oyster mushrooms, black garlic paste, and a warm sesame–thyme dressing.
Bright + modern: Yakiniku karubi atop citrus-marinated cucumber ribbons, pickled daikon, and a yuzu–herb vinaigrette that echoes Sir Harry’s natural citrus notes.
