Rinse the Japanese short-grain rice thoroughly until the water runs clear, then cook according to package directions or in a rice cooker. Keep warm.
2
Prepare the yukhoe sauce by combining Koikuchi soy sauce, Mirin, Sake, Sesame oil, Granulated sugar, grated Garlic, grated Ginger, and Ichimi togarashi in a small bowl. Whisk until the sugar dissolves.
3
Slice the Wagyu beef into very thin pieces, approximately 3-4mm thick. Pat the Wagyu beef dry with paper towels to remove excess moisture.
