Shabu Yaki
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Ingredients for 2
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
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Step 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.
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Step 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.
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Step 3
Cook them in Anova for 2.5 hours at 54 Celsius
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Step 4
Once cooked, gently sear the Wagyu (hence the “yaki” part). This will create more aroma for the Wagyu.