• 商品描述
    Description
  • 建議食法/建議烹調方法
    Suggested serving method
  • 注意事項
    Disclaimer

鹿兒島牛雞豚雞白湯鍋(2人前) Kagoshima (Beef, Chicken, Pork) Chicken Paitan Hot Pot Set (for 2 persons)

1. 日式雞白湯(無味精 I 無防腐劑 I 6小時熬製)約800毫升
    Japanese Chicken Paitan (No MSG I No Preservatives I 6-hour Cooking Time) ~800ml

2. 鹿兒島薩摩赤雞雞腿肉(火鍋)~150g
    Kagoshima Red Satsuma Chicken Thigh (Hot Pot) ~150g


3. 鹿兒島特上五花腩片(火鍋)~150g
     Kagoshima Pork Belly (Hot Pot) ~150g


4. 鹿兒島A4黑毛和牛 - 牛小排片(火鍋)~100g
     Kagoshima A4 Wagyu - Short Rib (Hot Pot) ~100g


5. 野菜拼盤(火鍋)
     Vegetable Platter (Hot Pot)

6. 稻庭手打烏冬
     Inaniwa Udon

7. 柚子胡椒醬 ~20g
     Yuzu Kosho Sauce ~20g
1. 用清水浸泡湯包解凍5分鐘。 
    Soak a pack of chicken paitan in water for 5 minutes. 
 
2. 打開包裝將湯倒入鍋具以中大火煮滾。 
    Pour chicken paitan in a pot, then boil the soup over medium high heat and serve. 

3. 隨意放入蔬菜、牛肉(約5秒)、雞腿肉及五花腩片(約30-40秒),煮熟食用。 
    Add any vegetables and beef (~5 seconds) , chicken or pork (~30-40 seconds) as you like, and serve. 

4. 吃完肉及蔬菜後,隔走浮面油泡加入烏冬煮熟,連湯吃即可。 
    After eating meat and vegetables, scoop the oil off the soup's surface. Cook udon and serve. 
 
〖 小貼士 Tips 〗 
1. 可隨意添加熱水調節火鍋湯底份量。 
    You can add hot water anytime to adjust the hot pot soup portion. 

・圖片只供參考,一切以實物為準。

    The photos are for reference only. 

・份量以重量 / 串數為準。

    Servings are based on weight / number of skewers. 

・每次肉類來貨時大小不一, 如表面面積相對較大, 肉片數量會相對較少。

    Meat comes in different sizes from time to time. If the surface area is relatively large, the number of pieces will be less.

・請勿在肉類壓放任何物品,或堆疊貯存,有可能導致肉質變色。

    Do not put any items on the meat during storage. Otherwise, the meat will be discolored.

・真空包裝、濕度或氣溫等因素,有機會導致肉質呈現深啡色,唯其鮮味、味道及肉質不會改變,可放心食用。

    Due to factors such as vacuum packaging, humidity or temperature, the meat may turn dark brown, but its taste, freshness and texture will not change. 

Sale

Unavailable

Sold Out