A5 Wagyu Shabu Shabu vs. $1 Eye Round Hot Pot: Does Beef Quality Even Matter?
Guga pits Japanese shabu shabu (using $1,000+ in A5 Wagyu) against Chinese hot pot (using budget cuts like eye round) to answer whether beef quality actually matters in a hot pot setting. The video covers how to make both the dashi broth and a complex Sichuan spice oil from scratch, plus dipping sauces, and ends with a group taste test verdict.
11:43
by Guga Foods
#A5 wagyu #hotpot #budget vs premium #wagyu #umami #spicy #Japanese cuisine #feast #dashi broth #Sichuan #shabu shabu #dipping sauces #Chinese cuisine #meat slicing #group taste test
🧾 Ingredients
- 1Japanese A5 Wagyu ribeye
- 2Japanese A5 Wagyu New York strip
- 3Wagyu picanha
- 4Eye round steak
- 5Choice grade New York strip
- 6Choice grade ribeye
- 7Kombu (dried seaweed)
- 8Soy sauce
- 9Yuzu
- 10Yuzu zest
- 11Brown sugar
- 12Sesame seeds
- 13Rice vinegar
- 14Sesame paste (tahini)
- 15Guajillo chili (kucato)
- 16Smoked paprika
- 17Cloves
- 18Star anise
- 19Cinnamon stick
- 20Cardamom
- 21Cumin
- 22Sichuan peppercorns
- 23Green Sichuan peppercorns
- 24Bay leaves
- 25Wagyu fat
- 26Chili peppers
- 27Soybean paste
- 28Black bean paste
- 29Vegetables
AdvertisementMedium Rectangle · 300×250