Japanese Sukiyaki Wagyu Hotpot 日式和牛寿喜烧食材包

Download Cooking Instructions here.

下载简体中文烹饪指南。

下載繁體中文烹飪指南。

Ingredients Setup:
Soak Kombu (30g) in water; slice Onion, Carrot, and Spring Onions; cut Chinese Leaves, Corn; prepare Watercress, Shimeji, and Mixed Mushrooms; set aside pre-sliced Fried Tofu and Udon Noodles.

Soup Base:
1, Keep Kombu after soaking in 720ml of water and put all in a pot to boil.
2, Take out Kombu, add Bonito Flakes to the pot and simmer for a few minutes. Strain the mixture to remove the flakes, returning the broth to the pot.
3, Mix in Japanese Sukiyaki Sauce, keep warm.

Cooking Steps:
1, Melt Wagyu Fat in the sukiyaki pot, sear Wagyu slices, and then remove them.
2, Add hard vegetables (Carrot, Onion, Corn), simmer in the prepared soup base.
3, Add remaining vegetables (Chinese Leaves, Watercress, Mushrooms), Wagyu slices, and Fried Tofu to the pot.
4, Simmer until ingredients are cooked.

Final Touch:
1, Cook Udon Noodles whenever you like in the broth.
2, Serve the hotpot with raw eggs for dipping (please note that eggs are to be prepared are not included in the kit).