Chefs' Recipes

Tetsuya Wakuda’s shabu shabu

Gather around the table and dip in.
William Meppem
4 - 6
25M
10M
35M

“This is all about sharing and eating together,” says Wakuda. “It’s a real family thing in Japan to sit down to.”

Ingredients

Sesame dipping sauce
Citrus-soy dipping sauce
Stock

Method

1.For sesame dipping sauce, combine ingredients in a bowl and season to taste.
2.For citrus-soy dipping sauce, combine ingredients in a bowl and season to taste.
3.For stock, combine ingredients in a hot pot or large saucepan and bring to a simmer. Season to taste and place in the centre of the table on a portable gas burner.
4.To serve, arrange a small bowl of each dipping sauce and a dish of spring onion and cress for each guest. Dip slices of wagyu into stock until cooked to your liking (10 seconds for medium-rare), then dip into your preferred sauce. Meanwhile, add watercress, mushrooms and tofu to stock to warm, then repeat.

To slice wagyu thinly, freeze it until very firm, then shave with a wide mandoline. Alternatively ask your butcher to thinly slice it for you. Shiso cress is available from select greengrocers. Powdered dashi is available from Asian grocery shops, or you can make your own dashi.

Wine suggestion 2013 Crawford River Cabernet Sauvignon from Henty, Vic. Wine suggestion by Fabio Danzi.

Notes

Related stories