Steps to Make Award-winning Shabu Shabu With Miyazakigyu Wagyu Beef
Hello everybody, it's me, Dave, welcome to our recipe site. Today, I'm gonna show you how to prepare a distinctive dish, How to Make Award-winning Shabu Shabu With Miyazakigyu Wagyu Beef. One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Shabu Shabu With Miyazakigyu Wagyu Beef, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Shabu Shabu With Miyazakigyu Wagyu Beef delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Shabu Shabu With Miyazakigyu Wagyu Beef is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Shabu Shabu With Miyazakigyu Wagyu Beef estimated approx 30 minutes.
To get started with this recipe, we must first prepare a few ingredients. You can have Shabu Shabu With Miyazakigyu Wagyu Beef using 17 ingredients and 3 steps. Here is how you cook that.
Ingredients and spices that need to be Prepare to make Shabu Shabu With Miyazakigyu Wagyu Beef:
- 1 Miyazakigyu Wagyu beef strip stea
- 1 strip Kombu, 3”x 3” strip
- 1 gallon water
- Vegetables (Optional)
- 2 cups Napa cabbage, cut into 2”x2” strips
- 1 cup baby corn, drained
- 4 large shiitake mushrooms, stemmed
- 1 leek (white and pale green parts only), cut into ¼
- 1 (12 ounce) container extra-firm tofu, cut into 1-inch cube
- 1 baby bok choy cut into bite size strips
- 2 carrots, peeled and sliced very thin on a diagonal
- 1 cup shimeji, enokitake, shitake, or cremini mushrooms (stemmed)
- 1 cup snow peas
- 1 cup daikon cut into matchsticks
- 1/2 cup green onion cut into 1” pieces
- Noodles
- 8 oz cooked Udon noodles, coated lightly in oil
Instructions to make Shabu Shabu With Miyazakigyu Wagyu Beef
- Freeze the Miyazakigyu Wagyu beef strip steak for 30 minutes before cutting. This makes it easier to slice into thin slices. Start in the center of the Miyazakigyu Wagyu beef strip steak and cut very thin slices, using long strokes of the knife to the end of the steak and repeat from each side until the steak is all thinly sliced. Arrange on a plate and refrigerate until everything else is prepared
- Cut up all of the vegetables and arrange on a large platter.Cook the Udon noodles, per package instructions and toss lightly in oil.Heat the water up with the Kombu until boiling and let sit for 15 minutes, then discard the kombu. Stir in 3 teaspoons Kosher salt
- When ready each person will add vegetables to the broth and let cook for 5 minutes and then swish the meat around until it is cooked through (15 seconds). Transfer the veggies, cooked Miyazakigyu wagyu steak and about 2-3 cups of broth to a bowl and take out the meat and dip in the Ponzu sauce. Skim off any skum that has accumulated before the next guest starts theirs. When all guests have made their bowls add the udon noodles to the remaining broth and season to taste with Ponzu sauce
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