Wagyu Japanese Beef Shabu-Shabu / Sukiyaki, 2mm thick | ±200g

Step 1: Thaw the Wagyu

Wagyu is delicate, so thawing it properly is key to preserving its texture.

• Option 1: Slow thaw in the fridge; Place the frozen Wagyu in its package in the refrigerator for 6-8 hours or overnight. This is the best way to keep its texture intact.
• Option 2: Quick thaw; If you’re short on time, submerge the Wagyu (still in its vacuum-sealed bag) in a bowl of cold water for about 30-60 minutes.

Step 2: Prepare the Vegetables and Toppings

For both shabu-shabu and sukiyaki, gather a variety of fresh ingredients.

• Common ingredients:
• Napa cabbage
• Shiitake or enoki mushrooms
• Green onions
• Tofu
• Carrot slices
• Udon or glass noodles
• Spinach
• Eggs (optional, usually for dipping in sukiyaki)

Tip: Cut the vegetables into bite-sized pieces for easy cooking and eating.

Step 3: Prepare the Dipping Sauces (Shabu-shabu) or Broth (Sukiyaki)

For Shabu-shabu (Hotpot Style):

• Dashi broth:
• Bring water to a boil and add a piece of kombu (seaweed) to make a basic dashi broth. You can also add a small amount of soy sauce or sake for extra flavour.
• Dipping sauces:
• Ponzu sauce: a tangy mix of soy sauce and citrus.
• Goma-dare (sesame sauce): a rich, nutty sesame dip.

For Sukiyaki (Sweet-Savory Broth):

• Sukiyaki broth:
• Combine 1 cup of soy sauce, ½ cup of mirin (sweet rice wine), ½ cup of sake, and 2 tablespoons of sugar in a pan. Bring this to a gentle simmer.
• Heat a cast-iron skillet and melt a bit of beef fat (or oil). Add some of the broth, followed by vegetables and thin Wagyu slices for a rich, caramelized flavour.

Step 4: Heat the Pot or Skillet

• Shabu-shabu: Bring the broth to a simmer in a large pot at the table. The goal is to keep it just below boiling for gentle cooking.
• Sukiyaki: Place the skillet with the broth on the stove or a portable burner at the table, and keep the heat at medium-low.

Step 5: Cook the Wagyu and Ingredients

• Shabu-shabu: Pick up a slice of Wagyu with chopsticks and swish it in the simmering broth for 5-10 seconds until it changes color (Wagyu cooks very quickly!). Remove and dip in your favourite sauce.
• Sukiyaki: Cook the vegetables and Wagyu in the skillet with the broth, turning occasionally. Once the Wagyu changes color, it’s ready to eat. You can dip the cooked Wagyu into a raw beaten egg for extra richness (optional but highly recommended).

Step 6: Enjoy!

• Serve with steamed rice and enjoy your Wagyu with each bite dipped in ponzu or goma-dare (for shabu-shabu) or mixed with the sweet, savoury sukiyaki broth.

SHIPPING POLICY
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We aim to deliver all orders via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.