Poached Miyazaki A4 Wagyu Beef, Hot and Sour Clear Broth

• 1

  Bring the chicken stock to boil and then add yellow chilli sauce and butter at low heat.

• 2

  Deep fry 15g of Enoki mushrooms. Only deep fry for a few seconds or it is overcooked quickly.

• 3

  Wok-fry the bean sprouts and the rest of the Enoki mushrooms. Pour the stock back into the wok so that the bean sprouts and mushrooms have all the flavours infused.

• 4

  Take the bean sprouts and mushrooms out, and put them into a finishing soup plate.

• 5

  Blanch the beef in the wok and put it nicely on the bean sprouts and Enoki mushrooms. Pour the rest of the stock into the soup plate.

• 
  

  It’s ready!

Tasting tip

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