Goma Sauce for Wagyu Shabu-Shabu

Whisk the sesame paste, soy, vinegar, ginger and two tablespoons of water. Add the final tablespoon of water only if needed for a pourable texture. Taste before adding sugar. Sesame and soy sauces are common allergen sources, and some dashi products contain fish; the final allergen declaration must follow the exact packs used.

Sesame dipping sauce for two

• 2 tbsp smooth sesame paste or tahini
• 1 tbsp light soy sauce
• 1 tbsp rice vinegar
• 2–3 tbsp warm water
• 1 tsp finely grated ginger
• ½ tsp sugar, optional
• 200g A5 Japanese Wagyu Sliced Chuck Roll
• 600ml unsalted dashi or light stock
• 150g napa cabbage and 100g mushrooms

Shabu-shabu method

1. Bring the stock to a steady simmer in a stable pot. Cook the cabbage and mushrooms first and keep the liquid simmering.
2. Using chopsticks or tongs reserved for raw meat, lower a few Wagyu slices into the broth without crowding. Cook the pre-sliced chuck roll thoroughly according to its label; pink-centre guidance for intact steak does not apply.
3. Move cooked slices to clean bowls with a clean utensil. Dip briefly in the sesame sauce rather than submerging every piece.

Keep raw-meat utensils away from the serving sauce. If diners cook at the table, provide separate raw and cooked chopsticks and keep the pot where it cannot be knocked. The usual mistake is making the goma sauce too thick and salty; it then clings heavily to delicate slices. Thin it with warm water and use small dishes so the beef remains the focus.

Key takeaways

• Check the cut, format and serving plan before choosing a pack.
• Keep origin, cut, grading, pack format and cooking method distinct.
• Confirm current product specifications and availability on the live listing.

Ingredients

Amounts below are a planning guide; adjust them to the actual pack weight and number of diners.

• 200g thin-sliced Wagyu
• 500ml light stock
• 2 tbsp soy sauce
• 1 tbsp mirin or mild sweetener
• 150g firm tofu
• 150g mushrooms
• 2 spring onions
• 200g cooked noodles or rice

Method

1. Read the pack instructions first. If frozen, defrost in the fridge and prepare the sides before you start.
2. Bring the stock, soy and mirin to a gentle simmer in a shallow pot. Add tofu, mushrooms and spring onion first. Dip the thin slices in one at a time and cook them in the simmering broth; serve immediately with noodles or rice.
3. Serve promptly with the planned side. Watch the actual cut and thickness rather than treating a timing as fixed.

How to adjust the method

Check the pack weight, thawed state, thickness and cooking surface before starting. Use a food thermometer where appropriate and adjust the heat if the surface browns too quickly. If the meat steams rather than browns, the pan may be crowded or the surface wet. If the outside darkens before the centre suits your preference, reduce the heat and adjust the method on the next test. This recipe uses 200g thin-sliced Wagyu as its recipe quantity; it is not a claim that the linked product is sold in this exact pack size.

Food safety: this recipe uses an intact steak. The FSA says whole beef cuts can be served pink to preference when the outside is thoroughly seared. That advice does not apply to mince, burgers or rolled meat. Follow the pack and current FSA guidance.

Choose the product for the recipe

This method is paired with A5 Japanese Wagyu Sliced Chuck Roll, 200g. Check the live pack format and weight; the recipe quantity is not a claim that the product is sold in that exact amount.