• Wagyu British Beef Shabu-Shabu / Sukiyaki | ±200g
  • Wagyu British Beef Shabu-Shabu / Sukiyaki | ±200g
  • Wagyu British Beef Shabu-Shabu / Sukiyaki | ±200g
  • Wagyu British Beef Shabu-Shabu / Sukiyaki | ±200g
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Wagyu British Beef Shabu-Shabu / Sukiyaki | ±200g

£14.00
£14.00
£14.00
Tax included.
Weight

WAGYU EXPERT

HOUSE WAGYU

OLIVE-FED

FROZEN

At A Glance
  • Freedown Hills F1 Wagyu Beef Holstein Cross
  • Reared in Yorkshire, England
  • 1.5mm-2mm thick slices, ±200g
  • Frozen
  • Great Taste Award 2025
Description

British Wagyu Shabu-Shabu and Sukiyaki are two delightful culinary experiences that showcase the exquisite taste of British-raised Wagyu beef. Shabu-Shabu and Sukiyaki are traditional Japanese hot pot dishes, but the use of British Wagyu adds a unique twist, combining the best of both culinary worlds. In both dishes, the Wagyu beef, renowned for its rich marbling and tender texture, is thinly sliced and cooked quickly in a simmering broth.
The difference lies in the cooking style and the accompanying ingredients. Shabu-Shabu involves a lighter broth, with the beef swished back and forth (which gives the dish its name) until cooked, then dipped in a variety of sauces. Sukiyaki, on the other hand, is cooked in a sweeter, soy sauce-based broth with vegetables and tofu, creating a heartier, more robust flavour. Both dishes highlight the exceptional quality of British Wagyu, providing a delightful gastronomic adventure for beef connoisseurs and food enthusiasts alike. Our range of sauces from The Wasabi Company will enhance your experience.
Cooking instructions

Ingredients:
- 300g British Wagyu beef (thinly sliced)
- 4 cups dashi or water
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sake (optional)
- 1 tsp sea salt
- 1/2 head napa cabbage (chopped)
- 1 carrot (thinly sliced)
- 4 shiitake mushrooms (sliced)
- 1/2 block tofu (cubed)
- 1 green onion (chopped)

1. Prepare the Broth
- In a pot, heat dashi (or water) over medium heat.
- Add soy sauce, mirin, sake (if using), and salt.

2. Add Vegetables & Tofu
- Add cabbage, carrot, mushrooms, and tofu to the simmering broth.
- Cook for 3 to 5 minutes until tender.

3. Cook the Wagyu Beef
- Dip thin slices of Wagyu beef into the hot broth for 5 to 10 seconds until cooked to your liking.

4. Serve & Enjoy
- Serve immediately with a bowl of rice or ponzu dipping sauce.
- Garnish with green onions and enjoy!
Delivery

SHIPPING RATES (UK mainland only excl. Highlands)

 Orders over £75 Express By End of Day (Tues-Sat)  FREE
 Orders under £75 Express By End of Day (Tues-Sat)  £8.50
 Express by 12PM - Noon (Tues-Fri) / by 1PM for Scotland  £11
 Express Saturday by 12PM - Noon / by 1PM for Scotland  £22


Our delivery service covers all UK mainland addresses and is fully tracked using trusted courier DPD.
We aim to deliver all orders, excluding the Highlands & Islands, via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.
Wagyu British Beef Shabu-Shabu / Sukiyaki | ±200g
Wagyu British Beef Shabu-Shabu / Sukiyaki | ±200g
Wagyu British Beef Shabu-Shabu / Sukiyaki | ±200g
Wagyu British Beef Shabu-Shabu / Sukiyaki | ±200g

  • Born & Raised in Yorkshire

Scurf Dyke Farm sits on the south-eastern edge of the Yorkshire Wolds, a few miles from the North Sea. This is where our British Freedown Hills F1 Wagyu are raised, on lush pasture, then slowly transitioned onto farm-grown grains, cereals, and locally sourced olive pieces. Rolling hills, clean air, and unhurried rearing. Quintessentially British, unmistakably Wagyu.