Saga Wagyu Beef Sukiyaki

Votes: 2

Time: 25 min.
Complexity: easily
Servings: 4

In Japan, sukiyaki is prepared for lunch, and everyone uses chopsticks to pick up ingredients from the pot while it's cooking. Therefore, all the ingredients aren't added to the pot at once, but are added little by little.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

340 g of thinly sliced Saga Wagyu beef
1 piece of Wagyu beef fat
225 g of firm tofu, cut into 2.5 x 2.5 cm cubes
2 cups Chinese cabbage, cut into 2.5 cm pieces
12 fresh shiitake mushrooms
1 bunch of enoki mushrooms
2 bunches of chrysanthemum or watercress leaves
1 pack of washed and drained yam noodles (shirataki) or substitute with glass noodles
1/2 cup mirin sauce (rice wine)
1/2 cup sake
1/3 cup soy sauce
1/4 cup sugar
1 green onion stalk, cut into 4 cm pieces
1 tbsp. dashi broth

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: beef, Chinese cabbage (Napa), shiitake mushrooms, watercress, rice noodles, mirin (rice wine), sake, soy sauce, green onions, tofu

Cooking the dish according to the recipe:

Heat a large ceramic pan. Add a lump of fat to grease it. Once the fat has rendered, add the Wagyu beef slices and lightly sear them.

Add mirin, sake, soy sauce, and sugar. Add tofu, Chinese cabbage, shiitake mushrooms, and green onions.
Pour in half the dashi. When the broth comes to a boil, add the enoki mushrooms and chrysanthemum leaves. When the leaves are tender, the dish is ready.

Author of the recipe - Masaharu Morimoto (Japan) - chef, culinary writer, owner of several restaurants

Categories:

recipe / Dinner / Soups / Thick soups and stews / / Japanese cuisine

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