How To Cook ROYAL FLAVOUR SUKIYAKI
Ingredients:
- 1,000g of your choice of ANZU MEAT FACTORY premium quality meat
- Miyazakigyu Striploin / Sukiyaki & Shabu Shabu sliced (2.2mm) / JPN / Wagyu A4
- Miyazakigyu Rib Eye / Sukiyaki & Shabu Shabu sliced (2.2mm) / JPN / Wagyu A4
- Miyazakigyu Brisket / Sukiyaki & Shabu Shabu sliced (2.2mm) / JPN / Wagyu A5 BMS10+
- Washugyu Striploin / Sukiyaki & Shabu Shabu sliced (2.2mm) / US / ALL NATURAL / Wagyu / SUPER PRIME BEEF 10+
- Washugyu Top Blade / Yakiniku Sliced (3.0mm) / US / ALL NATURAL / Wagyu / SUPER PRIME BEEF 10+
- Washugyu Tongue / Yakiniku Sliced (2.0mm) / US / ALL NATURAL / Wagyu
- Boneless Short Rib / Sukiyaki & Shabu Shabu sliced (2.2mm) / US / Corn-fed / Black Angus
- Mugifuji Pork Belly / Sukiyaki & Shabu Shabu sliced (2.2mm) / CANADA
- Mugifuji Pork Collar / Sukiyaki & Shabu Shabu sliced (2.2mm) / CANADA
- VEGETABLE & OTHER INGREDIENTS
- Chinese Cabbage
- Shiitake Mushroom
- Water Spinach
- Carrot
- Firm / Silken Tofu (*can be seared in a pan in advance)
- GYOMU SANUKI UDON 200g X 5 / FROZEN* (*Available at ANZU MEAT FACTORY)
- Pasteurized Eggs
- ROYAL FLAVOUR SUKIYAKI SOUP
- Ebara OMOTENASHI No Tamari Shoyu Sukiyaki Sauce* Best for Sukiyaki (*Available at ANZU MEAT FACTORY) 400ml (1btl)
- Water 400ml ~ 600ml
- White Truffle Oil 15ml
Direction:
- Cut & Prepare all your ingredients first
- On a heated pan, prepare the sukiyaki sauce by adding;
· Ebara Sukiyaki Sauce
· White truffle oil
· Water (adjust based on your desired taste)
· Tofu
· Vegetables (hard ones first)
· Mushrooms - Once the ingredients and sauce are cooked, add the premium meat of your choice & cook until the color becomes not pink (don’t over cook).
- Enjoy pairing them with raw egg as dipping sauce or with udon noodles!