- Sourced from Belgium / ベルギー産
- Frozen / 冷凍
- 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!
巧みな技術で薄切りされた高品質ポーク、すきやきやしゃぶしゃぶにピッタリです。
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.
- Serves 4-5
- Preparation: 5 minutes
- Cooking time: 3 minutes
Preparation of the Yakiniku sauce:
Mix the all the ingredients below in a pan, bring to a boil and remove from the heat.
- Soya sauce: 125ml
- Mirin: 75ml
- Sugar: 75g
- Vinegar: 10ml
- Honey: 25g
- Chopped garlic: 5g
- Sesame oil: 25ml
Preparation of Shabu-Shabu Pork rolls:
Ingredients:
- MMAH’s Pork Shabu-Shabu / Sukiyaki (500g)
- Abalone mushrooms julienne (250g)
- White wine (120ml)
- Yakiniku sauce (80ml)
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.
