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How to Cook Wagyu Beef Sukiyaki

How to Cook Wagyu Beef Sukiyaki

By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."

Sukiyaki is a type of hot pot dish known for its sweet and salty flavour, a Dashi broth seasoned with soy, sugar, and mirin. Similar in concept to Shabu Shabu the main difference being for shabu shabu the broth is a simple dashi and the meat and vegetables are dipped afterwards in a soy based dressing.

Sukiyaki and shabu shabu are home style dishes traditionally served at the table for the guests to cook their Wagyu beef slices to order but here we simply serve from the kitchen directly into the warmed serving bowls, the selection of vegetables can alter to suit both the seasons and each household’s individual palates. 

Method for the broth
  1. Place all the ingredients for the broth into a deep saucepan and bring to a simmer.
  2. Gently poach the vegetable garnish in the broth then add the cooked  noodles or vermicelli.
  3. 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. 

  • The 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

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