We are pleased to present our new packs of Shabu Shabu Wagyu Beef from Japan.

The highest quality Japanese Wagyu A5 chuck, expertly sliced in Japan and packaged in the perfect serving size to make for the most luxurious hot pot and other dishes. Here is an easy recipe by Matt Burgess to get you going.

Hot Pot Ingredients:

1 tbsn chilli oil 

100g wagyu thinly sliced

2 x Bok choy 

250g udon Noodles 

½ bunch Enoki mushroom 

2 tbsn spring onions 

¼ Chinese cabbage

100g Wagyu Shabu shabu 

 

Dashi

1ltr water

2 x tbsn dashi powder

20g kombu

2 tbsn soy

2 tbsn mirin

 

Orange Ponzu Recipe

2 tablespoons freshly squeezed orange juice

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 cinnamon stick

3 tablespoons mirin

1 thumb-size piece of ginger, peeled and finely chopped

10g orange peel

 

Method

1.     In a small saucepan, combine orange juice, soy sauce, rice vinegar, cinnamon stick, mirin, chopped ginger, and orange peel.

2.     Heat the mixture over medium heat until it begins to simmer.

3.     Reduce heat to low and let it simmer for 5 minutes, allowing the flavors to meld.

4.     Remove from heat and let it cool completely.

5.     Strain the sauce into a clean container, discarding the solids.

6.     Store in the refrigerator for up to a week.

 

Goma Dare (Sesame Sauce) 

3 tbsn tahini

3 tbsn mirin

2 tbsn soy

1 tbsn sesame seeds

 

Method

1.     In a bowl, mix 3 tablespoons of tahini, 3 tablespoons of mirin, and 2 tablespoons of soy sauce until smooth.

2.     Stir in 1 tablespoon of sesame seeds.

3.     If needed, add a splash of water to achieve desired consistency.

 

This method combines all the ingredients quickly for a rich and flavorful goma dare, perfect for salads, noodles, or as a dipping sauce.

 

Method for the hot pot

1.     Boil 1ltr of water with the dashi powder, soy, mirin and kombu in a medium sauce pan, nabe pot, or electric frypan.

2.     Chop cabbage and choy into 3cm x 3cm squares, and finely chop spring onion. Separate enoki mushroom roots. Place everything on a plate and set next to the shabu shabu pot.

3.     If you have frozen udon noodles, boil water in a bowl and pour it over them to loosen and thaw. Drain and set aside.

4.     Prepare two small sauce bowls for each person with chopsticks (or forks if preferred). Fill one with ponzu (2 tbsp) and the other with sesame sauce (2 tbsp).

5.     If serving rice, prepare small bowls for each person and set them in front of the dipping sauces.

6. Place what you want to cook in the hot pot and bring it back to your bowl. The Shabu Shabu only takes less than a minute to cook each one in the hot water. Mix and match the ingredients and sauces as you like