Prime Ribeye Shabu Shabu Hot Pot + Sukiyaki Best Seller Kit for 4
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Ships Nationwide in U.S.
Not eligible for shipping to CanadaThis kit contains everything you need to make shabu shabu and sukiyaki, starting with thinly-sliced Prime ribeye steak along with fresh vegetables and noodles. For shabu shabu, the meat is gently swished around in a bubbling hot pot of konbu broth, cooking in seconds. For sukiyaki, the ingredients all cook and caramelize together in a shallow iron pot along with a sweet and savory mixture of soy sauce, sugar, and mirin rice vinegar.
Shabu shabu is the ultimate communal Japanese feast, and at Shabu Tatsu they’re doing it right. Founded in New York City’s East Village in 1991, Shabu Tatsu has become renowned for its DIY shabu shabu hot pots, sukiyaki, and more, and now they’re shipping these experiences nationwide!
This package serves 4 people and includes everything you need to make Prime Ribeye Shabu Shabu and Sukiyaki
For Sukiyaki
- Prime Ribeye (10.57 oz.)
- Enoki (1.7 oz.)
- Hakusai Cabbage (1.7 oz.)
- Scallions (1.7 oz.)
- Pre-sliced Carrots (1.4 oz.)
- Shiitake Mushrooms (1.7 oz.)
- Watercress (2.1 oz.)
- Kishimen Flat Noodles (2.1 oz.)
- Shirataki Noodles (4.2 oz.)
- Pre-sliced Scallions (Garnish) (.56 oz.)
- Sukiyaki Sauce (13.6 oz.)
- Yaki Tofu (1.5 oz.)
For Shabu Shabu
- Prime Ribeye (10.56 oz.)
- Ponzu Sauce (3.5 oz.)
- Goma Sauce (3.5 oz.)
- Hakusai Cabbage (1.7 oz.)
- Scallions (Garnish) (1.7 oz.)
- Carrots (1.7 oz.)
- Shiitake Mushrooms (1.7 oz.)
- Watercress (2.1 oz.)
- Kishimen Flat Noodles (2.1 oz.)
- Malony Noodles (1.7 oz.)
- Scallions (.56 oz.)
- Soft Tofu (2.5 oz.)
- Momiji Oroshi (1 oz.)
- Konbu Seaweed (.07 oz.)
- Hot Pot Not Included
- Shabu Shabu ships with ice packs, may thaw in transit.
- Shabu Shabu may be refrigerated for 2 days or stored in the freezer for up to 7 days.
- Meat should be stored in the freezer until it is time to cook.
- Do not microwave the pouches.
Optional Supplies
- Induction Plate or Portable Butane Heater
- Hot Pot or a Sturdy Shallow Pot
- Heat-Resistant Skimmer
To Serve
Shabu Shabu
- Take all items out of the fridge. If you put your meat in the freezer, don’t worry, it’ll defrost quickly at room temperature because the meat is cut super thinly. Arrange it on separate plates if you’d like.
- Prepare your two dipping sauces in small, individual bowls and add momiji oroshi (grated radish) and cut scallions to your liking.
- Place the konbu seaweed in the water in your hot pot and boil over the butane heater. If you don’t have a tabletop butane heater or an induction plate, simply use a shallow pan over your stove.
- Add carrots, scallions, and umami rich shiitake mushrooms to the boiling water for flavor.
- Take one meat slice and without letting go, swish the meat in the bubbling water for about 5-10 seconds until cooked. Overcooking leads to tough meat, not melt-in-your-mouth meat.
- Choose your dipping sauce (Goma Sesame or Ponzu). Don’t worry, you can switch it up as you like.
- Keep going at your own pace, adding the other vegetables and tofu along the way.
Pro Tip
- Scoop up the impurities that remain behind in the hot water with a skimmer.
- Finish up with the glass noodles and flat noodles to round out your healthy, comfort meal.
- At the end, scoop the hot pot broth into individual soup bowls, add salt & pepper, dash of ponzu dipping sauce and goma sesame dipping sauce for a tasty soup.
Sukiyaki
- Take all items out of the fridge. If you put your meat in the freezer, don’t worry, it’ll defrost quickly at room temperature because the meat is cut super thinly. Arrange it on separate plates if you’d like.
- Place a sturdy shallow (cast iron) pan over the butane heater. If you don’t have a tabletop butane heater or an induction plate, simply use a shallow pan over your stove.
- Add carrots, scallions, and umami rich shiitake mushrooms to the pan, then immediately pour approximately half of the sukiyaki sauce into the pan.
- Take one meat slice as well as the other ingredients and place in a pan, letting the ingredients simmer in the rich, house-made sukiyaki sauce.
- To enjoy the most traditional way, whisk your freshest egg of choice in a small bowl to make a dipping sauce. If you forgo the egg, simply enjoy the sukiyaki from the pan. You do you!
- Keep going at your own pace, adding the other vegetables, tofu, glass noodles and flat noodles along the way. Keep adding sukiyaki sauce so the ingredients stay covered.
Pro Tip
- Overcooking leads to tough meat, not melt-in-your-mouth meat so make sure to keep an eye on the ingredients.
- Simmering the sukiyaki will concentrate the sauce so add some water to the pan along with additional sukiyaki sauce to balance out the flavors.
