Japanese Sukiyaki Wagyu Hotpot Cooking Instructions

 

Recommend purchasing separately for the best experience

  • Raw Egg (Safe to be eaten raw)
  • Onion
  • Shitake Mushroom
  • Carrot
  • Corn Hobs
  • Watercress
  • Other meat, veg, soy-base products you may like for sukiyaki

 

What's in the box?

Soup Base

  • 1 pack (30g) x Kombu
  • 1 pack (20g) x Bonito Flakes
  • 1 pack (670g) x Japanese Sukiyaki Sauce


Meat & Veg

  • 1 cube (10g) x A5+ Japanese Wagyu Fat
  • 1 pack (100g) x Japanese A5+ Wagyu Hotpot Slices
  • 2 packs (300g) x Wagyu Hotpot Slices
  • 1 pack (45g) x  Fried Tofu
  • 1 pack (250g) x Udon Noodles
  • 2 pcs x Spring Onion
  • 100g x Enoki Mushroom
  • 150g x Brown Shimeji Mushroom
  • 1/2 pcs x Chinese Leaves

Cooking Instructions

Kombu Soup Base

  1. Soak Kombu for at least 30 minutes.
  2. Boil Kombu in 720ml water, then remove.
  3. Add Bonito flakes; remove after three minutes.
  4. Stir in exclusive Sukiyaki sauce; keep warm.


Ingredients Prep

  1. Slice onions, carrots, and cabbage.
  2. Cut corn into slices; wash watercress and mushrooms.


Cooking Steps

  1. Melt A5+ Wagyu fat in the pot.
  2. Briefly sear Wagyu slices; set aside.
  3. Add veggies to the pot.
  4. Cover with hot broth and enjoy.


Ingredients Prep

  1. Please supply your own eggs, as they are not included.
  2. Maintain a gentle simmer for an optimal experience.

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