Epicure

“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.

 ??  ?? Photo: iStock
Photo: iStock

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