After some emergency grocery shopping (brought about by my need to stock up on food items during prolonged inclement weather) at Unimart in Capitol Commons, the fam discovered Wagyu by Monica‘s pop up store. I should probably say my son’s insatiable tummy discovered it as we had just eaten lunch at Locavore in nearby Kapitolyo but he was still looking for some snacks. 🙂
Anyway, I also got attracted by the smell of steak grilling so I walked over to the stall. Hubby gamely sponsored a stick each of saikoro steaks (grilled wagyu tenderloin cubes) at Php100 each for the kids and ourselves so that we all would be able to taste this delicacy.
(For those who want to eat it with Japanese rice, you would need to shell out Php130 for 1 wagyu stick and Php220 for 2 sticks. Extra Japanese rice will cost you Php30.)
Saikoro steak is a popular izakaya (Japanese tapas style dish). The name translates to “dice” as the steaks are sliced into cubes similar to dice.
These saikoro steaks were even more special as they were made of 100% wagyu beef imported from Japan. Wagyu beef is known for its rich flavor owing to its increased marbling when compared to other beef varieties.
That taste was enough to convince us that we should have it for dinner tonight so Hubby again forked out Php800 for a container with a half-kilo (around 42-45 cubes) of these premium wagyu . The quarter-kilo (around 22-25 cubes) container was priced at Php500 and the 1-kilo (around 88-90 cubes) container was priced at Php1,500.
At home, I thawed the package out for 30 minutes then placed 2 cubes per mini-skewer (using the skewers I bought from All About Baking) to approximate the cooking and eating experience we had at the pop up store. Then, following Hubby’s advice, I didn’t marinate the cubes anymore but placed them on a hot non-stick cookware (no oil or butter needed) to pan-grill them.
Per package instructions, I seared four sides of the cubes for 2 minutes each to achieve a medium well doneness. (Alternatively, you can sear the sides for 1 minute for rare doneness or for 3 minutes for well doneness). I just seasoned the cubes with a little salt and pepper to taste (I was careful not to overseason the cubes as they were already flavorful enough) and served them with hot steamed rice.
Well, the flavorfully juicy and melt-in-your-mouth saikoro steaks were a hit with the fam and now I’m already planning to buy the kilo container and serve the wagyu cubes during our next family gathering. It would be a bit expensive but still worth it!
Wagyu by Monica’s Pop Up Stores can be found at:
- Unimart Capitol Commons: from Monday to Sunday, 10am to 10pm
- EDSA Shangri-la Plaza Food Forum: from Friday to Saturday, 10am to 10pm
- UP Town Center (beside Bon Chon): from Friday to Saturday, 10am to 10pm
- SIDCOR Sunday Market (at ETON Centris): Sunday, 6am to 2pm
- Cash and Carry Makati: open Monday to Sunday for 2 weeks (August 13 to 26), from 10am to 10pm.
Wagyu by Monica also delivers to any location in Metro Manila, accepting payments via online transfers or over-the-counter deposits in BDO or BPI. It also accepts cash on delivery with at Php130 charge on top of shipping fee.
Their wagyu cubes have a shelf life of one year they are kept in yhe freezer.
Contact Wagyu by Monica through:
- Facebook: wagyubymonica
- Instragram: wagyubymonica
- Mobile: +63 917 6580221
Want to cook these wagyu cubes at home? Check out the cooking equipment you might need at Amazon.com!