How to Cook Wagyu Beef Sukiyaki
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Prep time
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Cook time
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Difficulty
easy
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Serves
2
Ingredients
- for steak & garnish
- 4 slices Wagyu beef Sukiyaki style
- Enoki or Shimeji mushroom
- Bok choy or chinese cabbage
- White radish (Daikon) cut into half moon slices
- Firm Tofu diced into cubes
- Ginger root
- Spring onion sliced at a angle
- Vermicelli or Shirataki noodles (cooked in salted boiling water & drained)
- for the Sukiyaki broth
- 75 ml 2 year aged soy sauce
- 50 ml Mirin
- 50 ml Sake or dry Sherry
- 250 ml Dashi stock (dilution as instructed on label)
- 30 g Okinawan sugar
Method for the broth
- Place all the ingredients for the broth into a deep saucepan and bring to a simmer.
- Gently poach the vegetable garnish in the broth then add the cooked noodles or vermicelli.
- Finally poach the beef in the broth ideally at the table over a low burner for a few seconds and serve straight away.
To serve
- Divide the beef and vegetables equally served over freshly steamed rice with Wasabi and or chili oil on the side for dipping.
