What happens when the beef’s quality is simply too high to use for shyabu shyabu. The answer is, you add some fresh chopped neggi, Japanese onion and some shaved French Black Truffles.
I added some shoyu and fresh wasabi, it adds a delightful dimension of taste. Given the quality was too high to cook the meat, it was eaten raw instead of waving the meat (shyabu-shyabu) into the steaming hot nabe pot. This meat was superb!