Shabu Yaki

This recipe is a delicious sweet tasting Japanese style Shabu yaki with shitaki mushrooms.

Author

7nesSwfm4rsMNyjXIifZWE

Prep Time: 00:30

Recipe Time: 02:30

Temperature : 129.2F / 54C

Ingredients

• 1 Whole Free Range Egg
• A5 Wagyu Slices
• Unagi Kabayaki Sauce
• Ichibiki Kyo Ryotei Shiro Dashi
• 1 Spring Onion Stem
• 2 Whole Shitake Mushrooms Diced

Directions

1. Slice up the spring onion, and dice up the shitake mushrooms. In a bowl, mix them up with the whole egg and the 2 sauces mentioned above. You can add some cracked peppercorns or sichuan peppercorns if you like.
2. Evenly coat the A5 wagyu slices with the sauce mixture and put all of them including the remaining sauce into the vacuum bag. Vacuum seal the bag.
3. Cook them in Anova for 2.5 hours at 54 Celsius
4. Once cooked, gently sear the Wagyu (hence the “yaki” part). This will create more aroma for the Wagyu.

Finishing Steps