Sep 03 2026
Restaurants›Sakura BBQ & Hotpot›Choices Of Premium Meats Recipe

Choices Of Premium Meats Recipe

Inspired by Sakura BBQ & Hotpot
Time3h 30m
Serves6

Where every cut tells a story of perfection. Savor our curated range of premium meats, chosen for their tenderness, marbling, and rich flavor. Each cut is prepared to deliver the ultimate in quality and indulgence for your BBQ and hotpot.

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Ingredients

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Wagyu Ribeye (for grilling)

Kobe-style Short Rib (for low & slow or hotpot slices)

Iberico Pork Collar (for grilling / hotpot)

Lamb Rack (for grilling)

Beef Hotpot Slices (thinly shaved for hotpot)

Accompaniments & Sauces

Method

Wagyu Ribeye (for grilling)

  1. 1

    Bring to temperature & season

    Remove Wagyu ribeye from the refrigerator at least 45 minutes before cooking so they come to room temperature. Pat dry with paper towels. Liberally season both sides with kosher salt and freshly ground black pepper; press gently to adhere.

  2. 2

    Preheat grill or pan

    Preheat a grill or heavy cast-iron skillet to very hot — about 450–500°F (230–260°C). Brush the steaks lightly with high-smoke-point oil.

  3. 3

    Sear and baste

    Place steaks on the hot surface and sear without moving for 2–3 minutes until a deep crust forms. Flip and sear the other side 2–3 minutes for medium-rare (adjust 30–60 seconds for thickness). Reduce heat slightly, add unsalted butter, thyme sprigs, and smashed garlic to the pan; tilt the pan and baste steaks continuously with melted butter for 1 minute to finish.

  4. 4

    Rest and slice

    Transfer steaks to a cutting board and rest loosely tented for 8–10 minutes to allow juices to redistribute. Slice against the grain and serve with a light sprinkle of flaky salt if desired and alongside chosen sauces.

Kobe-style Short Rib (for low & slow or hotpot slices)

  1. 5

    For slow-roasted short ribs (BBQ style)

    Preheat oven to 140°C (285°F). Season short ribs with sea salt and coarse black pepper. Place in a roasting pan with a rack and roast low and slow for 3–3½ hours until the meat is fork-tender and the fat is rendered. Optional: finish on a hot grill for 2–3 minutes per side to caramelize exterior.

  2. 6

    For hotpot / quick-cook slices

    If using the ribs sliced thinly for hotpot, freeze briefly (30–45 minutes) to firm them, then slice 1–2 mm thick across the grain. For serving in hotpot, provide small tongs and cook each slice in simmering broth for 8–15 seconds until color changes; do not overcook to keep tenderness.

  3. 7

    Finish & serve

    For roasted ribs, let rest 10 minutes, then spoon a little soy sauce + mirin (1:1 ratio) over the cut surfaces and sprinkle thinly sliced scallion. For hotpot slices, offer soy/mirin dipping sauce and scallion on the side.

Iberico Pork Collar (for grilling / hotpot)

  1. 8

    Season slices

    If serving grilled, pat the thin slices dry and sprinkle sea salt and smoked paprika evenly. Brush both sides lightly with neutral oil to prevent sticking.

  2. 9

    Grill quickly

    Preheat a grill or griddle to medium-high. Place slices on the hot surface and grill 30–45 seconds per side until nicely browned at the edges. Do not overcook; pork collar benefits from quick, high-heat cooking to keep juiciness.

  3. 10

    Hotpot option

    For hotpot service, add thin slices directly to simmering broth and cook for 30–45 seconds until just opaque. Serve with lemon wedges to squeeze over the pork for brightness.

Lamb Rack (for grilling)

  1. 11

    Prepare the rack

    Trim excess fat if necessary and score the fat cap lightly. Season the rack all over with salt and pepper.

  2. 12

    Coat with mustard & herb crust

    Preheat oven to 200°C (390°F). In a small bowl combine Dijon mustard, minced garlic, chopped rosemary, olive oil and spread evenly over the meat side of the rack. Press panko breadcrumbs onto the mustard layer to form a thin crust.

  3. 13

    Sear and roast

    Heat an ovenproof skillet over medium-high heat. Sear the rack fat-side down for 2–3 minutes until golden. Transfer skillet to the preheated oven and roast for 18–22 minutes for medium-rare (internal 57°C / 135°F). Adjust time for desired doneness.

  4. 14

    Rest & carve

    Remove from oven, rest tented for 10 minutes, then carve into individual chops between the bones and serve.

Beef Hotpot Slices (thinly shaved for hotpot)

  1. 15

    Prep and chill

    If not pre-sliced, place prime beef in the freezer for 30–45 minutes to firm, then slice paper-thin (1–2 mm) across the grain. Arrange slices on a chilled platter to keep them cold until serving.

  2. 16

    Hotpot cooking

    Bring hotpot broth to a gentle simmer. Using chopsticks or tongs, swish a single slice through the simmering broth for 6–12 seconds until color changes—do not overcook. Remove and dip into sesame oil or light soy dipping sauce mixed with cilantro.

Accompaniments & Sauces

  1. 17

    Warm the sauces

    Bring yakiniku/BBQ sauce, ponzu and goma (sesame) sauce to room temperature. For a warm finishing sauce, gently heat a portion of yakiniku to serve with roasted short ribs or grilled meats (do not boil).

  2. 18

    Serve rice & pickles

    Keep steamed jasmine rice warm in a covered bowl. Arrange pickled vegetables in small dishes to provide palate-cleansing acidity between rich bites of meat.

  3. 19

    Plating suggestions

    Offer each meat on separate platters with appropriate utensils: tongs for hotpot slices, carving knife for racks and ribs. Provide lemon wedges for pork, soy/mirin dipping for short ribs, and sesame/ponzu for thinly sliced beef. Encourage guests to slice and share, savoring each cut's texture and marbling.

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