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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:

  1. Cut & Prepare all your ingredients first
  2. 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
  3. 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).
  4. Enjoy pairing them with raw egg as dipping sauce or with udon noodles!