Name: Wagyu Shabu-Shabu
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 600 g A5 Wagyu Beef (thinly sliced); 1 piece Dried Kombu (Kelp); 1/2 head Napa Cabbage; 8 pieces Shiitake Mushrooms; 1 pack Enoki Mushrooms; 1 block Medium-Firm Tofu; 1/2 cup Ponzu Sauce; 1/2 cup Sesame Sauce (Goma-dare); 1 stalk Negi (Japanese Long Onion); 6 cups Water

Main Dishes

Wagyu Shabu-Shabu

Indulge in the buttery, melt-in-your-mouth experience of ultra-premium Wagyu beef swished in a light, aromatic kombu dashi. This communal Japanese hot pot is the pinnacle of elegant dining, balanced with fresh seasonal vegetables and savory dipping sauces.

Prep

20m

Cook

15m

Serves

Calories

640kcal

Qty	Ingredient
600 g 600 g	A5 Wagyu Beef (thinly sliced)
1 piece 10 cm	Dried Kombu (Kelp)
1/2 head 400 g	Napa Cabbage
8 pieces 150 g	Shiitake Mushrooms
1 pack 200 g	Enoki Mushrooms
1 block 300 g	Medium-Firm Tofu
1/2 cup 120 ml	Ponzu Sauce
1/2 cup 120 ml	Sesame Sauce (Goma-dare)
1 stalk 100 g	Negi (Japanese Long Onion)
6 cups 1.5 l	Water

2 Method

Step 1. Wipe the dried kombu with a damp cloth to remove excess salt, then place it in a large donabe (clay pot) or stainless steel pot with 1.5 liters of water. Let it soak for at least 30 minutes.

Step 2. Prepare the vegetables: cut the napa cabbage into 2-inch pieces, slice the negi diagonally, and remove the stems from the shiitake mushrooms. Cut the tofu into 1-inch cubes.

Step 3. Arrange the thinly sliced Wagyu beef and all prepared vegetables beautifully on large serving platters.

Step 4. Place the pot on a portable stove at the center of the table. Heat over medium heat and remove the kombu just before the water begins to boil to prevent the broth from becoming bitter.

Step 5. Once the broth is simmering, add the tougher vegetable pieces (like cabbage cores) and tofu first.

Step 6. Take a slice of Wagyu beef with chopsticks and gently swish it back and forth in the simmering broth for 10-15 seconds, or until it reaches your desired doneness (medium-rare is recommended).

Step 7. Dip the cooked beef and vegetables into either the ponzu sauce for a citrusy bite or the sesame sauce for a creamy, nutty flavor.

·
Never let the broth reach a rolling boil; a gentle simmer preserves the delicate texture of the Wagyu.
·
Use a fine-mesh skimmer to frequently remove the foam and fat that floats to the surface to keep the broth clear.
·
If you cannot find pre-sliced Wagyu, freeze a block of beef for 1-2 hours until firm, then use a very sharp knife to slice it paper-thin.
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End the meal by adding cooked udon noodles or rice to the remaining nutrient-rich broth for a final course.