Shabu Shabu With Miyazakigyu Wagyu Beef

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A popular Japanese dish, Shabu Shabu allows each person to choose the ingredients they want in the hot pot. The thinly sliced Miyazakigyu Wagyu beef cooks quickly in the broth. The flavors delight the palate, and the meal is more than just food, it's an experience!

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2 PACKAGE Miyazakigyu Wagyu Beef Carpaccio ( Can also use Miyazakigyu Wagyu strip steak sliced very thin )
1 STRIP Kombu ( 3 inches x 3 inches )
1 gal. Water
8 oz. Cooked Udon Noodles
Grapeseed Oil
3 tsp. Kosher Salt
Ponzu Sauce ( for dipping )
Hot Pot Ingredients:
2 cups 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 )

FIRST STEP

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...
See the full directions on my site

Nutritions

Calories
237

Sodium
2000mg
83% DV

Fat
33g
51% DV

Protein
21g
43% DV

Carbs
47g
16% DV

Fiber
18g
74% DV