Simple Way to Make Homemade Shabu Shabu With Miyazakigyu Wagyu Beef

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, shabu shabu with miyazakigyu wagyu beef. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Shabu Shabu With Miyazakigyu Wagyu Beef is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Shabu Shabu With Miyazakigyu Wagyu Beef is something which I have loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can cook shabu shabu with miyazakigyu wagyu beef using 17 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Shabu Shabu With Miyazakigyu Wagyu Beef:

1. Take 1 Miyazakigyu Wagyu beef strip stea
2. Get 1 strip Kombu, 3”x 3” strip
3. Prepare 1 gallon water
4. Make ready Vegetables (Optional)
5. Take 2 cups Napa cabbage, cut into 2”x2” strips
6. Get 1 cup baby corn, drained
7. Prepare 4 large shiitake mushrooms, stemmed
8. Take 1 leek (white and pale green parts only), cut into ¼
9. Take 1 (12 ounce) container extra-firm tofu, cut into 1-inch cube
10. Prepare 1 baby bok choy cut into bite size strips
11. Get 2 carrots, peeled and sliced very thin on a diagonal
12. Make ready 1 cup shimeji, enokitake, shitake, or cremini mushrooms (stemmed)
13. Make ready 1 cup snow peas
14. Make ready 1 cup daikon cut into matchsticks
15. Take 1/2 cup green onion cut into 1” pieces
16. Make ready Noodles
17. Get 8 oz cooked Udon noodles, coated lightly in oil

Steps to make Shabu Shabu With Miyazakigyu Wagyu Beef:

1. 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
2. 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
3. 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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