Pork Shabu-Shabu / Sukiyaki (1.5mm-2mm) – 500g
豚肉 しゃぶしゃぶ/すき焼き (1.5mm-2mm) – 500g
Pork Shabu-Shabu / Sukiyaki
Carefully thinly sliced, this will be perfect for your Sukiyaki or Shabu-Shabu hot pots!
Pork Shabu-Shabu Rolls with Yakiniku Sauce
We are delighted to share with you a very simple and delicious recipe that Toshio Suzuki, the Executive Chef of Benihana London (website here) and Wagyu Master (his Instagram profile here) has concocted for you to enjoy.
Preparation of the Yakiniku sauce:
Mix the all the ingredients below in a pan, bring to a boil and remove from the heat.
Preparation of Shabu-Shabu Pork rolls:
Lay two or three slices of pork length-ways and side by side on a flat surface. Place some of the mushrooms on the pork slices and roll the pork around the mushrooms. Place the pork rolls in a baking dish and pour over white wine. Cook for 3 minutes at 180 degrees, then add the Yakiniku sauce and serve.