“HOT POT STYLE” ROYAL FLAVOUR SUKIYAKI
MEAT
1,000g Your choice of Anze Meat Factory premium quality meat
- Miyazakigyu Striploin / Sukiyaki & Shabu Shabu sliced (2.0mm) / Japan / Wagyu A4 - Miyazakigyu Rib Eye / Sukiyaki & Shabu
Shabu sliced (2.0mm) / Japan / Wagyu A4 - Miyazakigyu Brisket / Sukiyaki & Shabu Shabu sliced (2.0mm) / Japan / Wagyu A5 / BMS10+ - Washugyu Striploin / Sukiyaki & Shabu Shabu sliced (2.0mm)/ U.S. / All Natural / Wagyu / Super Prime Beef 10+
- Washugyu Top Blade / Yakiniku Sliced (3.0mm) / U.S. / All Natural / Wagyu Super Prime Beef 10+
- Washugyu Tongue / Yakiniku Sliced (2.0mm) / U.S. / All Natural / Wagyu
- Boneless Short Rib / Sukiyaki & Shabu Shabu sliced (2.0mm) / U.S. / Corn-fed / Black Angus - Mugifuji Pork Belly / Sukiyaki & Shabu Shabu sliced (2.0mm) / Canada
- Mugifuji Pork Collar / Sukiyaki & Shabu Shabu sliced (2.0mm) / Canada
VEGETABLES AND EGGS
½ portion Chinese cabbage 8 pieces shiitake mushroom 500g water spinach 1 large carrot 1 firm tofu (may be pan-seared in advance)
200g X 5 Gyomu Sanuki Udon (Frozen)* 2 pasteurised eggs
ROYAL FLAVOUR SUKIYAKI SOUP
400ml Ebara Omotenashi No Tamari Shoyu Sukiyaki Sauce* 400-600ml water
15ml white truffle oil
Cut and prepare all your ingredients, including carrot, Shiitake mushrooms, Chinese cabbage, water spinach, tofu, and your choice of beef and/or pork.
Combine Ebara Omotenashi No Tamari Shoyu Sukiyaki Sauce and water into a pot and bring to a simmer.
Put in the vegetables and other ingredients.
Add your choice of beef/pork until the pink color disappears (do not overcook).
Add more ingredients or sauce according to taste.
Can be paired with raw eggs as dipping sauce.