Japanese Wagyu Beef Shabu-Shabu Slices

Our Japanese Wagyu Beef Shabu-Shabu Slices are beautifully marbled and have a consistent fat-to-meat ratio giving it a strong steak flavour. A premium cut of beef from the Miyazaki prefecture well-known for its exceptional Wagyu, the ribeye is thinly sliced and mouth-wateringly sized to cook quickly — perfect for shabu-shabu lovers.

Shabu-shabu uses thinner meat (1 – 1.5mm) for quick dipping in light broth, while sukiyaki uses slightly thicker cuts (1.5 – 2.5mm) to simmer in sweet soy sauce.

To ensure top quality, Japanese Wagyu beef are assessed based on colour, firmness and fat-to-meat ratio and graded by a letter (A to C) and a number (1 to 5), A being the most premium and 5 being the most marbled.

Here is a guide to enjoying the ultimate Wagyu shabu-shabu experience:

Step 1: Prep

• Ensure the Japanese Wagyu Beef Shabu-Shabu Slices are fully defrosted, preferably in the refrigerator overnight
• Let the beef slices sit at room temperature for 10 – 15 minutes before cooking so they do not lower the broth temperature instantly
• Use a tabletop pot with a mild broth such as kombu which is more traditional

Step 2: Swish

• Pick up one or two thin pieces of Japanese Wagyu Beef Shabu-Shabu Slices with chopsticks and dip them into the simmering broth
• Cook the meat back and forth for just 3 – 5 seconds in a swishing motion
• Remove the meat when it is barely changed from raw to a light pink or rosy beige
• Do not overcook as the fat will render away and the meat will lose its signature melt-in-your-mouth quality
• Avoid overcrowding the pot and cook only a few slices at a time to ensure the water stays hot and the beef is cooked evenly

Step 3: Dip

• Dip the Japanese Wagyu Beef Shabu-Shabu Slices in a light, citrusy ponzu sauce that cuts through the richness of the Wagyu or in a creamy, nutty sesame sauce (goma-dare) that complements the buttery texture of the beef
• Add optional add-ins such as chopped green onions, chili oil or grated garlic to enhance the sauces

Step 4: Pace

• Add hard vegetables such as carrots and daikon first, followed by leafy greens such napa cabbage, mizuna and tofu to the broth
• Skim the foam from the surface frequently to keep the broth clear and flavourful
• Serve the Japanese Wagyu Beef Shabu-Shabu Slices with ponzu-dipped vegetables or alongside plain steamed rice to absorb the rich flavours

Step 5: Finish

• Add udon noodles, ramen or rice to the remaining broth to create a savoury soup at the end of the meal
• For a more varied meal, consider adding some pork slices as well

To savour excellent Japanese Wagyu without the hassle of cooking, visit The Gyu Bar.