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Gourmet Retailer of the Year Award 2022

Japanese Beef cubes with fried garlic and shredded cabbage



  • Wagyu Beef Cubes
  • 4 large garlic cloves, peeled
  • Fine sea salt
  • cooking oil, for pan-frying
  • Steamed Japanese rice
  • ¼ green head cabbage, preferably Japanese
  • Mayonnaise
  • Shichimi togarashi (Japanese seven spice powder), or use toasted sesame seeds and a small amount of chilli flakes
  • Furikake (Japanese rice sprinkles), optional
  • 30ml (2 tbsp) light soy sauce
  • 20ml (4 tsp) sake or Chinese rice wine 10g (2 tsp) granulated sugar
  • 10ml (2tsp) sesame oil


  1. Sprinkle beef cubes lightly with salt and mix well. Set this aside while preparing the other ingredients.
  2. Thinly slice the garlic cloves. Lightly oil a skillet (preferably un-enamelled cast iron) and place it over a medium-low flame. Scatter the sliced garlic into the pan and use chopsticks (or small tongs) to place the pieces in one layer. Cook the garlic until pale golden on one side, then turn the slices over and brown the other side. Don’t let the garlic get too dark, or the flavour will be bitter, and adjust the flame under the pan as needed so the pieces don’t cook too quickly. When the garlic is pale golden and crisp, remove the slices from the skillet.
  3. Thinly slice the cabbage and divide between two serving plates. Put all the ingredients for the sauce in a small sauce­pan and place it over a medium flame. Bring to the boil then lower the heat and cook at a low simmer until the ingredients reduce to a light sauce consistency. Turn off the flame.
  4. Place the skillet used to cook the garlic over a medium-high flame (no need to wash the pan). Lightly oil the skillet and after about 90 seconds, when the oil is hot, add the cubes of meat. Sear the meat, turning the pieces over so they brown on all sides, cooking them quickly so they do not become overdone. Divide the meat between the plates.
  5. Quickly re-heat the sauce, bringing it to a simmer. Drizzle the sauce over the beef cubes, then scatter the garlic slices on top. Squirt a blob of mayonnaise on the plates and dust it lightly with shichimi togarashi. Serve the meat and cabbage with a bowl of steamed Japanese rice that’s been sprinkled with furikake. Serve immediately.


About Ryan’s Grocery

Ryan’s Grocery is Singapore’s only full-service organic butchery and allergen-friendly specialist online grocery store. The company’s journey began in July 2015 when founders Sebastian and Wendy Chia learnt of their son’s – Ryan – intolerance to gluten, dairy, nuts, soy, egg, and yeast. They searched local markets for products and produce, and even made personal trips internationally to look for a range of dietary items to support his needs.

It was then they saw a demand for such a specialty grocery store and Ryan’s Grocery was born. Ryan’s Grocery now services the local community, discerning shoppers and those with dietary intolerances with an all-inclusive range of organic meats from our specialty butchery, gluten-free products, and other related items with grocery delivery options.

In December 2019, the brand launched its first overseas flagship store in Ho Chi Minh City, Vietnam. Its flagship outlet in Singapore with ‘Ryan’s Grocery’ and ‘Ryan’s Kitchen’ opened in Great World in December 2020, spanning a total of 4,200 sq ft. In 2022, Ryan’s Grocery was awarded “Gourmet Retailer of the Year” and “Best Meat & Seafood Retailer” in Singapore by World Gourmet Summit & Tatler Asia respectively.

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