Perfect Shabu Shabu Broth Recipe

Looking for the ideal broth to elevate your Wagyu Shabu Shabu experience? This simple yet flavoursome broth is the perfect base for cooking your premium Wagyu beef, creating a delicious Japanese hotpot right in your own kitchen. Ready to impress your friends or family? Let’s get started!

Ingredients

• 8 cups high-quality dashi stock (or homemade with kombu and bonito flakes)
• 1 small onion, sliced
• 2 cloves garlic, smashed
• 2cm piece of fresh ginger, sliced
• 2 spring onions, cut into 5cm pieces
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp sake
• Sea salt, to taste
• Optional: a splash of sake or rice wine for extra flavour

How to Make the Broth

1. In a large pot, combine the dashi stock with the sliced onion, garlic, ginger, and spring onions.
2. Bring to a gentle simmer over medium heat and let it infuse for about 20 minutes.
3. Strain the broth to remove the solids, then pour the clear liquid back into the pot.
4. Stir in the soy sauce, mirin, sake, and sea salt. Give it a taste and adjust the seasoning as needed.
5. Keep the broth warm over low heat — it’s now ready to cook your Wagyu.

Serving Tips

Set out a selection of fresh vegetables, tofu, and noodles to complement the rich Wagyu slices. Dip and cook each piece quickly in the hot broth for a tender, melt-in-your-mouth experience. Perfect for sharing with friends and family!

Enjoy your authentic Japanese hotpot experience with this wholesome, flavourful broth. Ka pai!