Christmas / New Years Eve / New Year - Cooking Box <MATSU>
All dishes, ingredients and sauces are supplied in vacuum packs.
165,00 EURO for 2 persons
Appetizer
Kiｍpira gobo
Kimpira gobo (burdock root) is a japanese dish that is cooked in soy sauce and sugar. <vegan>
Intermediate course
OZAKI wagyu beef rump with fig sauce
Fish course
Kaisen Yose nabe
Potted seafood and vegetables served with lemon ponzu sauce,
king crab, shrimp, organic Brittany abalone, oysters, black cod, salmon,
chinese cabbage, shiitake mushrooms, leeks, carrots, enoki mushrooms
Zousui<japanese risotto>
After we have eaten all the ingredients of the hot pot, we often make "Zousui", a kind of Japanese risotto. We use the leftover broth and soup.
Main course
OZAKI Wagyu Beef Filet Mignon
ABURI-TARE <garlic sauce>
Freshly grated wasabi
Sea salt from Japan
Content weight: 2 x 120g
Dessert
Apples from Japan (2 varieties)
FUJII and KOUKOU
Instructions for preparation
Starter ---KINPIRA
This dish is only warmed and served.
This dish is delicious even at room temperature
Here you will learn how to heat the vacuum-packed dish.
Intermediate course----Roast OZAKI wagyu beef with fig sauce
This dish is only warmed and served. (Do not heat the sauce)
This dish is delicious even at room temperature. We recommend not overheating.
Here you will learn how to heat the vacuum-packed dish.
Fish----Kaisen Yose nabe
(1) Pour the soup into a saucepan and set it on low heat and take out the kombu seaweed just before the water boils
(2) Put the vegetables in the pot in order of cooking time, i.e., carrot first, then mushrooms, leek, cabbage, etc., and cover it
(3) When the vegetables are cooked, put other usual ingredients except shungiku into the pot
(4) Cover the pot and heat
(5) When the ingredients are cooked, put the shungiku in and enjoy the dish according to any level of cooking
YouTube recipe NABE ＊The example in the video is pork, not seafood.
Zousui <japanese risotto>.
After eating all the ingredients of the hot pot, we often make "Zousui", a kind of japanese risotto.
We use the leftover <dashi> broth and soup.
(1) Put the cooked rice into a sieve and wash it
(2) Add this rice to the pot with the rest of the soup and cook until it boils
(3) Lightly beat an egg and add it to the soup
(4) When the egg is a little bit cooked, sprinkle the chives over it
(5) ready！
Main course----OZAKI Wagyu Beef Filet Mignon
(1) Allow meat to warm up to room temperature before broiling
(2) Broil a steak
(3) Rest for 1-2 minutes
(4) important! : prepare a warm plate
Dessert----Apples from Japan 2pcs. (2 kinds)
1 x FUJI
The taste is very sweet, the acidity is very low.
1 x KOUKOU
It is a very rare variety. It was first imported to Germany.
