Uni & A5 Wagyu Gourmet Set

Includes

• A5 certified Makoto brand Wagyu from Japan. Extremely rare and the micro-farm only produces 1-3 cattle a month. Makotogyu is a gem in the industry and famous for producing consistently high BMS A5 Wagyu. Extra fatty A5 wagyu has a similar melt in your mouth texture to o-toro (extra fatty tuna).
  Net WT:  113g/4 oz. Frozen
• Fresh Sea Urchin 5 Pocket Tray is freshly packed in a convenient 5 pocket plastic tray.  It’s easy and versatile. Next grade after premium fresh sea urchin.
  Net WT: 100ｇ/3.5oz Refrigerated

Details

• Individual A5 wagyu steaks without uni may be purchased here
• Please keep the uni refrigerated and serve while it’s fresh.
• Keep the A5 wagyu frozen until you’re ready to serve. Please follow safe handling instructions when thawing in your refrigerator.
• A 4oz A5 steak is very rich in texture and typically feeds one person – add extra steaks as needed.

Cooking

• A5 wagyu is the easiest steak to cook due to the highest amounts of intramuscular marbling and virtually impossible to mess up. A5 will melt in your mouth, rare or well done. Serve medium-rare 135° to medium-well 150° immediately after cooking. We recommend a quick pan-sear on stainless steel or cast-iron pans. How to cook A5 wagyu

Recipes

Here are some simple recipes for using our kits for your next sushi night in the comfort of your own home.

1. Unigyu Donburi 

Easy-to-create donburi rice bowls will be one of the most delicious dishes you’ll ever create. We recommend eating A5 wagyu with sushi rice (recipe) and sushi vinegar (recipe). The acidity from the sushi vinegar balances out the richness of the wagyu.

Purchase premium ikura salmon caviar here.

Optional: brush on nikiri sauce (recipe), also known as sweet soy sauce, on the wagyu and uni. 

2. Unigyu Nigiri

This recipe is the same as above, but in nigiri form, if you have good knife techniques.

3. Unigyu Spoon

This recipe is the same as above but uses smaller pieces of wagyu. Fill your spoon with sushi rice, A5 wagyu, and uni. Brush nikiri sauce on, top with caviar, and sprinkle edible gold flakes.