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Blanced beef

Blanced beef

 

Sources: Japanese Beef Product Guide Book by MAFF  

Introduction

Quickly immersing the meat in hot water reduces fat for a different kind of delicious taste. Wagyu features the same tender texture and rich flavor even fat is reduced.

Ingredients

200g thinly sliced lean beef for shabushabu
(Top Round)
1 slice of ginger
Pinch of salt
Sauce
    50ml soy sauce
    65ml orange juice
    1/2 teaspoon sake for cooking
    1 teaspoon vinegar
Wasabi or horseradish

Recommended Cuts: 

Chuck Roll D Rump Knuckle
Directions

Step 1   Slice ginger. Mix sauce.

Step 2   Boil a generous amountg of hot water in a pot. Add the slice of ginger and a pinch of salt.

Step 3   Pass one piece of beef at a time through teh water in the pot in step 2. Place on a serving dish, add sauce and enjoy. Garnish with wasabi as desired.