Ingredients:

• 500g of thinly sliced Wagyu beef

• 1 large carrot, peeled and sliced

• 1/2 Napa cabbage, washed and cut into bite-size pieces

• 8 shiitake mushrooms, stems removed

• 2 green onions, sliced

• 1 pack of udon noodles

• 1.5 liters of dashi stock

•Dipping sauces (Ponzu and Sesame sauce)

Instructions:

1. Arrange the thinly sliced Wagyu beef, vegetables, and udon noodles on separate platters.

2. Prepare the dashi stock according to package instructions and bring to a light simmer in a large pot or portable cooktop at the dining table.

3. Everyone at the table adds the vegetables, mushrooms, and noodles to the pot as they eat, cooking small portions at a time.

4. To enjoy the Wagyu, pick up a slice with chopsticks and swish it back and forth in the boiling dashi broth until it’s just cooked (it should only take a few seconds due to the thin slices). This is the “shabu shabu” sound that gives this dish its name.

5. Once cooked, dip the Wagyu into your chosen sauce and enjoy. Repeat the process, adding more ingredients to the broth as needed.

6. Towards the end of the meal, you can add the udon noodles to the flavorful broth and enjoy a hearty noodle soup.

7.Remember, Wagyu Shabu Shabu is not just a meal, it’s a culinary experience. Enjoy the cooking process and savor the exquisite taste of Wagyu beef.

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