Wagyu Beef Shabu Shabu Recipe
- May 19
- 2 min read
 Prep Time: 10 minutes |  Total Time:20 minutes |  Cuisine: Japanese | |||
 Cook Time:10 minutes |  Servings:2 |  Calories:~337 kcal |
Shabu shabu is a Japanese hotpot dish that became popular in Osaka in the mid-20th century. There are two main theories about its origin. One is that it was inspired by Chinese and Inner Mongolian hotpot, where thin slices of meat are briefly swished through boiling broth before eating. The other is that it developed from Japanese mizutaki, a simpler hotpot style based on water or dashi with minimal seasoning. The name “shabu shabu” comes from the sound of that swishing motion in the pot.
It is a simple way to cook wagyu. Thin slices, quick cooking, delicious flavours.
Freedown Hills British wagyu works well here because of the marbling. It cooks in seconds and stays tender. This cut comes from the inside skirt, which gives it a loose grain and plenty of flavour, ideal for quick cooking. No need to overcomplicate it, just good broth, fresh veg, and quality beef.
INGREDIENTS:
200g Freedown Hills Olive-Fed Wagyu Yakiniku
800ml Water
1 piece of Kombu (dried kelp)
1 small handful bonito flakes Bonito flakes
1/4 Napa cabbage, chopped
100g Tofu, cubed
80-100g Enoki mushrooms
1/2 Carrots
1 portion Udon noodles (150-200g cooked) or rice
4 tbsp Ponzu sauce
4 tbsp Goma (sesame) sauce
METHOD:
Remove the wagyu from the fridge 30 minutes before cooking to bring it to room temperature.
Add water and kombu to a pot and bring to a gentle simmer. Add a small handful of bonito flakes.
While the broth heats, prepare your vegetables and sides.
Once the broth is simmering, add the vegetables and cook until just tender.
Take a slice of wagyu and swish it in the broth for 10 to 15 seconds until it turns light pink.
Remove immediately, do not overcook.
Dip into ponzu or goma sauce and eat with the vegetables.
Repeat until everything is cooked.
WHAT MAKES A FREEDOWN HILLS WAGYU BEEF SHABU SHABU DIFFERENT?
Fine marbling: The marbling runs evenly through the beef, so each slice cooks quickly and stays tender.
Clean, rich flavour: Shabu shabu is a simple dish, so the quality of the beef really matters. It brings proper beef flavour with natural richness, without needing heavy seasoning.
Quick cooking: Thin slices and a low melting fat mean the beef only needs seconds in the broth.
Tender texture: The fat softens quickly, giving the beef a delicate texture and smooth bite.
Built for simple cooking: This dish puts the beef front and centre. That is exactly where good wagyu works best.
PRODUCT INFORMATION:
Freedown Hills Wagyu Shabu Shabu
INGREDIENTS & COMPOSITION
100% Olive-Fed F1 British Wagyu Beef
No fillers. No binders. No unnecessary additions.
NUTRITIONAL INFORMATION:
(per 100g)
Energy 1157 kJ / 377 kcal, Fat: 33.6g (of which saturates: 12.3g), Carbohydrate <0.1g (of which sugars: <0.1g), Protein: 17.1g, Salt: 0.12g.
STORAGE INSTRUCTIONS:
Keep frozen at −18°C or below. Once defrosted, keep refrigerated and consume within 24 hours. Do not refreeze.
