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How to cook Shabu Shabu

Ingredients:

  • Miyazakigyu Striploin from Anzu Meat Factory SG
  • Kombu
  • Leek
  • Carrot
  • Shiitake Mushrooms
  • Chinese Cabbage
  • Tofu
  • Enoki Mushrooms
  • Shimeji Mushrooms
  • Ebara Sesame Sauce recommended by Anzu Meat Factory SG
  • Ponzu sauce
  • Shichimi peppers
  • Green Onion
  • Grated radish
  • Inaniwa udon


Direction:

  1. Prepare your broth by soaking kombu in water for 30 minutes.
  2. In the meantime, prepare and cut all the ingredients: leek, carrot, Shiitake mushrooms, Chinese cabbage, tofu, Enoki mushrooms, Shimeji mushrooms, Miyazakigyu Striploin.
  3. Remove kombu before broth boil.
  4. Prepare the sauce for Shabu Shabu in the meanwhile. Add green onion, grated radish, Shichimi peppers into Ponzu sauce.
  5. Add leek, carrot, Shiitake mushrooms, Chinese cabbage, tofu, Enoki mushrooms, Shimeji mushrooms until the water is boiled.
  6. Cook the Miyazakigyu Striploin in the broth for 10 - 15 seconds, until it's not pink.
  7. Pair the meat with sesame sauce.
  8. Remove the scum and fat occasionally from the broth.
  9. In the Ponzu sauce mix pair add in broth and pair it with Inaniwa udon.