Washugyu Yakiniku

03 May

Washugyu (和州牛) refers to a breed of cattle that is cross-bred between the Japanese Black Wagyu (known for Kobe beef) and the American Black Angus. It has more marbling than regular beef, and has a unique flavor. It has gained popularity over the years and is now more commonly found. For those living in the New York/New Jersey areas, you can find it for sale at Japan Premium Beef in the East Village area and Mitsuwa Marketplace at Edgewater, NJ.


  • Pack of Washugyu yakiniku style beef

Yakiniku sauce:

  • 1-2 cloves garlic, minced
  • 1/2 stalk of scallion, finely chopped
  • 2 teaspoons sugar
  • 1 tablespoon Japanese soy sauce
  • 1 tablespoon sake
  • 1 teaspoon minced ginger
  • 1 tablespoon mirin
  • 1 tablespoon vegetable oil
  • Juice of half a lime
  • 1/2 teaspoon red pepper flakes
  • Dash of sesame oil


  1. In a hot, heavy skillet, sear the beef under high heat. Season beef with salt and pepper while cooking. Do not overcook!
  2. Mix all Yakiniku sauce ingredients together, and cook under medium heat in a saucepan for a few minutes, making sure the garlic and scallions are cooked through
  3. Pour sauce over beef, or simply dip beef into sauce, and enjoy.


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