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