Shiki Facts

Is This The Best Shabu Shabu Wagyu in Singapore?

Shabu Shabu: Authentic Wagyu Hot Pot

Shabu-shabu is a Japanese take on hot pot with a kombu (dried kelp) and dashi (Japanese soup stock) base. For this hot pot style meal that is popular in Singapore, the ingredients you select are going to make or break the meal. While there are a variety of meats that you can use (pork, chicken, or lamb) there’s just one that you’ll find at authentic Japanese restaurants and homes: beef or Japanese Wagyu

Granted, there are lots of different cuts of beef, so which one should you buy? Pogogi, the Japanese food informational site, explains that using marbled beef is always going to be the number one choice, though some restaurants may also include leaner cuts on their menus. Experts recommend going for beef sirloin, buying enough so that there are at least 8.8 ounces (250 grams) per person. Of course, the better the quality of the meat, the better your shabu-shabu is going to be, so spring for the good beef if you can. Finding Wagyu in Singapore has never been easier with Shiki. Keep reading for the types of Wagyu we provide.

Shabu Shabu: Hot Pot Singapore with Wagyu

Shabu Shabu ingredients: vegetables, tofu, dippings, udon and beef

How you prepare your meat is going to be just as important as which meat you get. You could either cut your premium Wagyu thinly at home or buy it sliced. We at Shiki have the job done for you! Check out our range of sliced Wagyu beef for your next Shabu Shabu, Steamboat or Hot Pot meal below:

Shabu Shabu Japanese Wagyu Recommendations in Singapore:

Miyazaki A5 Wagyu Ribeye – Shabu Shabu (250g) 

Our Miyazaki A5 is delivered from the famed wagyu ranches of Kyushu to our office in Singapore. The ranch owners take pride in raising their cattle and provide them with high quality grains, wheat, rice and fresh water from the mountains. Miyazaki prefecture is well known for its lush greenery and high quality ingredients, the nutrients of the land is given to each and every Miyazaki wagyu resulting in one of the highest grades of wagyu beef in the world!

Ribeye is usually the most used type of Wagyu when it comes to Japanese Shabu Shabu, Sukiyaki and hot pots, some people also love it for BBQ and Grill. The meat has a fat which runs through the entire steak giving you an even fat to meat ratio. The fat in the middle of the Ribeye is extremely tasty and helps to give more flavor to the whole piece of steak.

Miyazaki A4 Wagyu Ribeye – Shabu Shabu (250g)

Raised by the same ranch as our Miyazaki A5, our next favorite, A4 Wagyu, has more meat to fat ratio and is more fatty. For our Shiki fam in Singapore, if you love beef-y wagyu, this is a must buy for you!

F1 Wagyu Striploin (A3) – Shabu Shabu (250g)

Our F1 Wagyu is a crossbreed of 2 of the world’s most renowned type of cattle – Japanese Wagyu and Australian Angus. This marriage results in a new species of cattle with meat that is highly marbled like Wagyu, yet full of beefy flavor and goodness that Angus beef is known for. Strip-loin is one of the most used cuts as the meat has a cap of fat which runs through the top part of the steak. Our product gives you, our wagyu fans in Singapore, an extra melt in your mouth feel while retaining a full beefy flavor in the center of the cut.

A5 Omi Beef Wagyu Ribeye – Shabu Shabu (250g)

A5 Omi Beef Wagyu Ribeye - Shabu Shabu (250g) - Shiki Singapore

Shiki’s Miyazaki A5 Wagyu comes from the famed wagyu ranches of Shiga prefecture. This beef is ranked top 3 yearly in the annual Japanese beef competitions out of the 200 strains of wagyu in Japan!

The meat has a fat which runs through the entire steak giving you an even fat to meat ratio. The fat in the middle of the Ribeye is extremely tasty and helps to give more flavor to the whole piece of steak. Omi Beef is silky smooth, sweet and full of beefy umami!

Wagyu Beef Tongue Prime Cut – Shabu Shabu (250g)

Shiki’s F1 Wagyu Beef Tongue Prime Cut is a crossbreed of 2 of the world’s renowned type of cattle – Japanese Wagyu and Australian Angus. This marriage results in a new species of cattle with meat that is highly marbled like a Japanese Wagyu, yet full of beefy flavour and goodness that Angus beef is known for.

Our beef tongue is of Australian origin and is extremely sought after in Shabu Shabu and Yakiniku restaurants throughout Japan and the rest of Asia. Although Japanese beef tongue is currently not available outside of Japan, the Australian alternative is just as good in terms of quality and taste! The tongue is soft and silky, yet retains its chewy texture when cooked in Shabu Shabu or on the grill.

Tips to defrost beef before Shabu Shabu:

  1. Leave in the fridge for 1-2 hours
  2. Leave under running water for 30min
  3. Do Not re-freeze after it has thawed and defrosted.
  4. Once defrosted, keep refrigerated and consume within 3 days.

 

Find our full list of Shabu Shabu ingredients here

Article credit: https://www.mashed.com/276662/this-is-the-best-type-of-meat-to-use-in-shabu-shabu/?utm_campaign=clip

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