A5 Wagyu Sukiyaki Kit for 2

This slow-simmering, sweet, smooth, and silky sukiyaki starts with thinly-sliced A5 Wagyu, regarded as the highest-quality beef available, along with fresh vegetables and noodles. These all cook together in a shallow iron pot along with a sweet and savory mixture of soy sauce, sugar, and mirin rice vinegar. The ingredients all simmer and caramelize together in the pot, and are then traditionally dipped in a small bowl of raw egg (if that’s your thing!) before eating.

Shabu shabu is the ultimate communal Japanese feast, and at Shabu Tatsu they’re doing it right. Founded in New York City’s East Village in 1991, Shabu Tatsu has become renowned for its DIY shabu shabu hot pots, sukiyaki, and more, and now they’re shipping these experiences nationwide!

MORE DETAILS

This package serves 2 people and includes everything you need to make Wagyu Sukiyaki

• Wagyu Rib-eye (9.12 oz.)
• Enoki (1.7 oz.)
• Hakusai Cabbage (3.4 oz.)
• Scallions (1.7 oz.)
• Pre-sliced Carrots (1.4 oz.)
• Shiitake Mushrooms (1.7 oz.)
• Watercress (2.1 oz.)
• Kishimen Flat Noodles (2.1 oz.)
• Shirataki Noodles (4.2 oz.)
• Pre-sliced Scallions (Garnish) (.56 oz.)
• Sukiyaki Sauce (13.6 oz.)
• Yaki Tofu (1.5 oz.)
• Hot Pot Not Included

INSTRUCTIONS / STORAGE

• Shabu Tatsu ships Monday, Wednesday, Thursday, Friday of each week.
• Orders cannot be shipped to P.O. Boxes.
• Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!

• Sukiyaki ships with ice packs, may thaw in transit.
• Sukiyaki may be refrigerated for 2 days or stored in the freezer for up to 7days.
• Meat should be stored in the freezer until it is time to cook.
• Do not microwave the pouches.

Optional Supplies

• Induction Plate or Portable Butane Heater
• Hot Pot or a Sturdy Shallow Pot
• Egg (optional)

To Serve

• Take all items out of the fridge. If you put your meat in the freezer, don’t worry, it’ll defrost quickly at room temperature because the meat is cut super thinly. Arrange it on separate plates if you’d like.
• Place a sturdy shallow (cast iron) pan over the butane heater. If you don’t have a tabletop butane heater or an induction plate, simply use a shallow pan over your stove.
• Add carrots, scallions, and umami rich shiitake mushrooms to the pan, then immediately pour approximately half of the sukiyaki sauce into the pan.
• Take one meat slice as well as the other ingredients and place in a pan, letting the ingredients simmer in the rich, house-made sukiyaki sauce.
• To enjoy the most traditional way, whisk your freshest egg of choice in a small bowl to make a dipping sauce. If you forgo the egg, simply enjoy the sukiyaki from the pan. You do you!
• Keep going at your own pace, adding the other vegetables, tofu, glass noodles and flat noodles along the way. Keep adding sukiyaki sauce so the ingredients stay covered.

Pro Tip

• Overcooking leads to tough meat, not melt-in-your-mouth meat so make sure to keep an eye on the ingredients.
• Simmering the sukiyaki will concentrate the sauce so add some water to the pan along with additional sukiyaki sauce to balance out the flavors.

Ingredients

Wagyu Rib Eye Beef, Carrots, Chinese Cabbage, Scallions, Shiitake Mushroom, Tofu, Watercress.
Sukiyaki Sauce – Soy Sauce, Mirin, Sake, Soup, Red Wine, Sugar, Dashi.