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Shabu Shabu with Miyazakigyu Wagyu Beef

Shabu Shabu with Miyazakigyu Wagyu Beef 

Prep Time: 1 Hour
Cook Time: 30 Minutes
Servings: 4
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


Hot Pot Ingredients (Optional)
  • 2 CUP Napa Cabbage (cut into 2 inches x 2 inches strips)
  • 1 CUP Baby Corn (drained)
  • 4 LARGE Shiitake, Shimeji, Enokitake, or Cremini Mushrooms (stemmed)
  • 1 Leek (white and pale green parts only, cut into 1/4 inch pieces)
  • 12 OZ Extra-Firm Tofu (cut into 1 inch x 1 inch cubes)
  • 1 Baby Bok Choy (cut into bite-size strips)
  • 2 Carrots (peeled and sliced very thin on a diagonal)
  • 1 CUP Snow Peas
  • 1 CUP Daikon (cut into matchsticks)
  • 1/2 CUP Green Onion (cut into 1 inch pieces)


    • Sharp Knife
    • Japanese Donabe or Shabu Shabu Hot Pot
    • Portable Stove


    Pull the Miyazakigyu Wagyu beef carpaccio (or Miyazakigyu Wagyu strip steak) from the freezer, and place it in the refrigerator 24 hours before starting this recipe.


    If using Miyazakigyu Wagyu beef carpaccio, take it out of the refrigerator, and remove it from the packaging. Place the thin strips of beef on a platter, and place them back in the refrigerator until needed.

    If using the Miyazakigyu Wagyu strip steak, take it out of the refrigerator. Then, place it back in the freezer for 30 minutes (this makes it easier to cut into thin slices) before slicing. Start in the center of the strip steak, and cut very thin slices using long knife strokes. Arrange the beef strips on a platter, and place them back in the refrigerator until needed.


    Cut up the napa cabbage, leek, extra-firm tofu, baby bok choy, carrots, daikon, and green onions. Arrange them on a platter.

    Stem the mushroooms, and add them to the platter.

    Add the drained baby corn and snow peas to the platter as well. Set aside.


    Cook the Udon noodles per package instructions.

    Lightly toss the noodles in grapeseed oil.


    Add the water to the Japanese donabe or hot pot.

    Heat the water up with the kombu until the water is boiling. Reduce the heat, and let sit for 15 minutes.

    Then, discard the kombu.

    Stir in 3 teaspoons of kosher salt.

    When ready, each person (one person at a time) can add ingredients (such as mushrooms, carrots, baby bok choy, peas, green onions, etc.) to the broth. Let the ingredients cook in the hot pot for 5 minutes.

    Using chop sticks, pick up a thin slice of Miyazakigyu Wagyu beef. Dip the beef in the broth, and swish the meat around until it is cooked through (this usually takes about 15 seconds).


    Transfer the cooked ingredients (whatever you chose to add to the broth), cooked Miyazakigyu Wagyu beef, and about 2 to 3 cups of the broth to a bowl.

    Take out the Miyazakigyu Wagyu beef from the bowl, and dip it in the Ponzu sauce.

    Skim off any froth that has accumulated before the next person adds their ingredients to the hot pot/broth and cooks their strips of Miyazakigyu Wagyu beef.

    When everyone have made their bowls, add the cooked udon noodles to the remaining broth. Season to taste with the Ponzu sauce. Add the noodles to each person’s bowl (if desired).


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