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  •  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!


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:


    • 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.