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Updated 8/28/15


Chef’s recipe by Chef HIROKI ABE from En Japanese Brasserie

INGREDIENTS (2 Portions)

Miyazaki Beef 100g
Kirishina Soba 1 pack
Nagaimo 200g
Myoga 1
[A] Maguro Shiro-dashi Shoyu 50cc
[A] Dashi Broth 200cc
[A] Grapeseed Oil 10cc
Optional toppings
Shredded Nori (#63893)
Wasabi (#33130)


  1. Cut the Miyazaki beef into thin slices.
  2. Next, peel Yamaimo skin and pound/mash with back of the knife.
  3. Boil Soba noodle, wash and plate it on a glass bowl or deep plate.
  4. Dip the meat in the 75°C hot water until the color turns pink.
    (DO NOT dip the meat in a boiling water. Miyazakigyu’s fat will melt away and meat gets flavorless). Sop up the water from the meat with paper towel and plate the meat on top of 3.
  5. Combine all the ingredients in A, bring it to boil and pour into a sauce boat.
  6. Put Nagaimo, sliced Myoga on the meat and eat with 5. poured on top.



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