How to Cook Wagyu Beef Sukiyaki

Name: How to Cook Wagyu Beef Sukiyaki
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2

15 mins
15 mins
easy
2

Recipe by

Jeff Baker

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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Introduction

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

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.