Kuroge Wagyu Beef and Dashi broth Nihonbashi Ichiri

One serving

1.5 servings

For 2 people

One serving

1.5 servings

For 2 people

Serves 2 to 3 people

One serving

1.5 servings

For 2 people

One serving

1.5 servings

Serves 2 people

Serves 2 to 3 people

(White rice, egg, pickles, vegetable assortment)

+100 Yen

One serving

One serving

Half amount

Half portion

1) Beat the eggs 2) Turn on the heat and add beef fat 3) Add about one teaspoon of the sauce 4) When the sauce starts bubbling, reduce the heat to low 5) Add the meat 6) Lightly sear it 7) Coat the meat with the sauce and mix it into the beaten eggs ⇒ This completes the grilled sukiyaki. Turn off the heat 8) Add all the vegetables and the sauce 9) Add two and a half rounds of kombu dashi 10) Turn the heat to high 11) After about 3 minutes, reduce the heat to low and enjoy. You can cook the remaining meat at your preferred timing. If the sauce becomes too thick and you feel it's too strong, please dilute it with kombu dashi to adjust the flavor 12) For the finishing touch, pour the remaining eggs over rice for a recommended egg over rice dish!!

1) Taste the broth with a spoon. 2) Put all the vegetables into the pot. 3) When the vegetables are cooked, reduce the heat to low and enjoy the vegetables as they are. 4) Next, dip the meat in the hot pot. The meat is enjoyed with a vinegar sauce. *Do not finish all the rice, leave a little for the final porridge. 5) After finishing all the ingredients, check the flavor of the remaining broth. Since the flavor is strong, be sure to adjust it with kelp broth. 6) Once the flavor is balanced, add the remaining rice and turn the heat to high. When the pot starts to bubble, gently pour in the beaten egg and stir lightly with chopsticks. Turn off the heat. 7) Enjoy the porridge.

Black Wagyu Beef: Only A5 grade female cattle. Sauce: Okuizumo's 2-year aged traditional Inoue soy sauce. Carefully aged to soften the edges, combined with broth and reheated. A sauce filled with dedication. Broth: Kyoto bonito flakes. A Kyoto-style broth made with bonito flakes sourced from Kyoto, with a strong flavor of kombu.