Unagihakosushi

HIGHLIGHT OF MARCH WASHU-GYU SLICED KALBI YAKINIKU TSUKE TARE Washugyu are a crossbred of the famous MEAT PRODUCTS Japanese Black Wagyu and the fnest American Black Angus. Washugyu have been raised under strict regulations BEEF TONGUE using proprietary feeding programs that enhance the quality and the favor of the meat. Thinly sliced beef belly. This cut is pretty fatty so it’s good for stir frying and hotpot. #71891 F-WASHUGYU SLICED KALBI TOP SIRLOIN BUTT 5/1-2lbs. One thing that makes Yakiniku so great is the KALBI SAKU BLOCK sauce- it can enhance the favor of cooked meat to perfection. This dipping Yakiniku Many cultures have found uses for beef tongue, tare is made with miso, garlic, black pepper from Europe to North Africa to Latin America to and many other great tasting ingredients many Asian countries. Gyutan is one of the most . Unlike other Yakiniku sauce, this product popular dish at Yakiniku restaurants. This beef Meat from the top sirloin has a rich beefy has thinner texture and can be used for stir tongue is already peeled, cleaned and trimmed favor. It’s very favorful and super lean. frying dishes and marinating meats or fsh . for your convenience. Cut thin for Yakiniku and You don’t want to overcook this cut of This cut is good for Korean/Japanese Yakiniku NO MSG NO CORN SYRUP cut thicker for steak or stewed dishes. meat. Good for Tataki and roast beef. BBQ or stewed dishes. #27398 MIYAKO YAKINIKU TSUKE #8156 F-BEEF PEELED TONGUE(8468) #20009 2 F-WASHUGYU CUT BEEF #71892 F-WASHUGYU KALBI SAKU DARE 6/5.2lbs. 13-15lbs. (7pc)/cs 6-7lbs./cs 5/1-2lbs. pk. SAKE OF MARCHAsian Rum NY • NJ NEW! HAKKAISAN PRICE OTAFUKU NEW ITEMS TANDUAY RUM Tanduay Gold has a deep amber color. Delicate aromas of spice, wood and vanilla smell sweet YUKIMURO 3YRS AGED SHIO DARE with garlic & pepper and almost fruity. Smooth and dry in the mouth, This beautiful Junmai Ginjo is aged for three Shio dare with garlic & pepper with Madeira-like dried fruit favors and a slightly years in Hakkaisan Brewery’s snow storage room, called the Yukimuro. While nestled is a versatile leathery fnish. This rum is blend of multiple ages comfortably beneath tons of pure white sauce made of from charred used Bourbon barrels for up to 7 snow, it develops into a round and smooth a good balance years. sake with a subtle and fne aroma. The frst of pepper, garlic and a salt base. Tanduary Silver is only moderately fltered sip will begin quietly – almost invisibly – before it unfolds and transforms into a rich, Use it as a steak sauce, a basting sauce or for favor, giving it a light straw appearance. It long and loud fnish. a marinade for all types of poultry and has hints of toasted coconut, vanilla and dried meats. Great for making Yakisoba or any tropical fruits. This rum is blend of multiple ages SMV:-1 Rice Polishing Ratio:50% kind of stir fry dishes. Can be used as a from charred used Bourbon barrels for up to 5 Acidity:1.5 Alc.%:17 dressing to make “Shio Cabbage.” years. #7596 HAKKAISAN YUKIMURO 3YR AGED #7899 OTAFUKU SHIO DARE GARLIC PEPPER 12/720ml(-1) 6/1.89Lit. Perfect for sipping straight yet well balanced for mixing. Tanduay is established in 1854, and is This fatty and juicy the world’s third largest rum producer. NY ONLY RECOMMENDED ITEMS ABURI ANAGO anago is roasted without the tare #7760 TANDUAY GOLD RUM 40% Alc/Vol. (80 Proof) sauce. Chefs can cook 6/750ml this Anago in any #7075 TANDUAY SLIVER RUM 40% Alc/Vol. (80 Proof) WHITE & GREEN DAIFUKU style and any sauce. 6/750ml It’s great to be eaten just with salt or soy sauce with wasabi as Chef’s recipe by an appetizer. Chef HIROKI ABE from En Japanese BrasseriesUNAGI HAKO SUSHI #8348 F-ABURI ANAGO (41-45cm) 40/250g (3pc) Ingredients (2~3 Portions) This frozen uncooked • Dashi 600cc UNCOOKED Anago is from Korea. A • Higashimaru Usukuchi 100cc Carefully flleted, {• Mirin 100cc deboned and packed Daifuku (literally “great luck”), is a Japanese ANAGO by hands. Perfect •Shirayaki Unagi 1 pc. confection consisting of a small round mochi stufed for making Tempura •Sushi Rice with anko (sweetened red bean paste made from or Anago sushi with azuki beans). Individually wrapped and it only takes your original sauce! •Fresh Wasabi about 30min to defrost. Perfect for lunch or set •Shiitake Sheet menus’s dessert. Green one is favored with mugwort. #8347 F-IKIJIME •Gold Leaf ANAGO (41-45cm) #1713 F-DAIFUKU MOCHI, WHITE 50pc/cs 1. Cut the Unagi fllet into the size of Sushi mold box. 40/300g #1716 F-YOMOGI DAIFUKU, GREEN 50pc/cs 2. In a pan, combine A, add the unagi and simmer for 20min. 3. Make sushi rice and add Shiitake sheet. Mix well. 4. In a clean oshibako, lay the unagi on the bottom and add rice to the box to just below the rim. 5. Once you have the unagi and your rice in place, get the third top TABLE TOP HOT PLATES piece of the oshibako and use it to press down on the rice. Enhance your presentation with this sizzling plate. The plate can be heated 6. Cut into 6 pieces and garnish with grated wasabi and gold fakes. in an oven or oven open fames and presented to the customer. The grooved channels drain excess oil and fat away from your meat while caramelizing the crust. The customer can then cook small portions of 1 2 3 4 5 meat, fsh and/or vegetables to their preference. SMALL LARGE 15 x 22 x 2.5cm 15 x 29 x 3cm ROUND 18d x 3h cm 13.5x 8h cm 14 x 14 cm #97942 YAKIMONO PLATE #6139 FRESH WASABI ab.100g~130g/pc SAZANAMI ROUND #73706 2 F-SHIRAYAKI UNAGI 9oz, 2/11 lbs.(ab.20pcs) #96824 SAZANAMI KONRO #7553 YAKI SHIITAKE SHEET 12/1.05oz(30g) IBUSHIGIN #20423 15lbs. MATSURI RICE, KOSHI 15lbs. SQUARE #63820 2 KINPAKU KIRIMAWASHI 0.5g 27 x 16 x 3.5cm #97963 SHIKIITA SUMIKIRI #91197 *BATTERA OSHIGATA WHITE 14x5.5CM PLS 2SIZES 24 x 13x1cm 14-KAKU #91199 *BATTERA OSHIGATA WOOD 14x5.5CM #97940 YAKIMONO PLATE SAZANAMI LG Manhattan Store #20390 1 TOKUSEN DASHI PACK 5/10pk(100g) “B” #97941 YAKIMONO PLATE SAZANAMI SM 711 3rd Avenue (on 45th St. btw. 2nd & 3rd Ave.) #20227 HIGASHIMARU USUKUCHI SHOYU 15/1Lit. #96825 IROHA KONRO CHOKAKU KURO Store:212-661-3333/Online @ www.mtckitchen.com #7600 USA TAKARA MIRIN 18 Lit. #20423 SHIKIITA FOR IROHA KONRO Online inquiries & phone orders: 201-806-1827.

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