Japanese A5 Kagoshima Striploin Wagyu Donburi


 A super simple recipe that you can make with Japanese Wagyu!


  • 16 oz Japanese A5 Kagoshima Striploin Wagyu
  • 1 cup of rice
  • 1 whole onion
  • 1 egg yolk
  • 3 tablespoons of Japanese dashi soy sauce
  • A handful of chopped green onions
  • Olsson’s Sea Salt Flakes (any type of salt)


  1. Cook the rice and set it aside for later.
  2. Chop up the onion into small strips and set it aside. 
  3. With the pan set on high, place the Kagoshima Wagyu on the pan for two minutes.
  4. Flip the Wagyu over and sear it for another two minutes.
  5. After it's done cooking, take it out of the pan and let it rest on the side for 10 minutes.
  6. Place the onions into the same pan and saute them.
  7. Add 3 tablespoons of the dashi soy sauce and cook it until caramelized.
  8. Cut the steak at a 45-degree angle so they are in thinly sliced strips.
  9. Just like that, you’re done with the cooking, now let's get to the plating!


  1. Make a dome of rice on the bottom of the bowl.
  2. Take your caramelized onion and place it in the middle and all around the bowl.
  3. Now layer your thinly sliced Wagyu vertically around the bowl.
  4. Don’t forget to leave a space in the middle to put your egg yolk!
  5. Garnish your dish with some green onions and Sea Salt Flakes.
  6. Just like that, you’re ready to serve!

     If you want to impress someone and look like a professional chef, there is no easier way than this. Since Japanese A5 Wagyu is super fatty, cut off a sliver of the fat on the edge and use it to grease your pan. No oil or butter necessary. In such a short amount of time, you will see a wonderful golden-brown sear. Japanese A5 Kagoshima Wagyu has a subtle meaty taste, which works perfectly for this dish. The smell, flavor, and plating will blow anyone away!