Top Entrecote Hokkaido Shabu-shabu


Top Entrecote Hokkaido Shabu-shabu
  • 1 litre water
  • 30 ml Marusho traditional Champonzu
  • 30 ml Marusho Daidai Ponzu
  • 30 ml Chinese soy sauce
  • 80 g Wacamé seaweed au naturel
  • Katsuobushi to taste

Desalinate the seaweed in cold water for about 40 minutes. Pour the water, vinegars, soya and seaweed into a pot and bring to the boil.

Strain the mixture and infuse Katsuobushi to the desired amount (depending on how smoky and umami-rich in flavour you want the broth to be). Once cooled, filter through the Katsuobushi).

  • A5 Top Entrecôte of wagyu beef from Hokkaido, Japan

Divide the cut of meat lengthwise into three trips, to a thickness of about 4 mm.

Assembly and finishing

Bring the dashi broth almost to a boil then use tongs to immerse the Wagyu for about 5 seconds, slice by slice.

The recommended portion per diner is about 80 grams.

If you want meat with less fat, you can opt for an A3 or A4 classification.