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.

 

 

 

 

 

©2020 KABUKI RESTAURANT GMBH

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