Blanced beef

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.

Recommended Cuts:
Chuck Roll | D Rump | Knuckle

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

Directions

  1. Slice ginger. Mix sauce.
  2. Boil a generous amountg of hot water in a pot. Add the slice of ginger and a pinch of salt.
  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.

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