Sukiyaki


Sukiyaki

One of the best known Japanese dishes in the world is “Sukiyaki”. Combine thin sliced Wagyu beef and other ingredients in a sukiyaki pan and add the Warishita (mixed sake, soy sauce and sugar) and simmer. Dip the cooked ingredients in beaten egg before eating. You can enjoy the rich taste and fine texture of Wagyu beef.

[Ingredients] For four servings

18 oz (500g) thin slices of Joshu Wagyu short loin

1 block of broiled tofu

4 shiitake mushrooms

1 pack of shirataki

1 onion

1 stick of burdock

1 bunch of green leek

Warishita (sukiyaki soup)

4/5 cup (200cc) sake

2/5 cup (100cc) soy sauce

1 3/4 oz (50g) sugar

4 eggs

[Directions]

1.   Prepare warishita by mixing sake, soy sauce and sugar.

2.   Whittle burdock (see "Yanagawa-nabe") . Cut onion horizontally in approximately 1/3 in. (7mm) thick slices. Cut leek into segments approximately 2 in. (5cm) in length. Cut off the lower stem of the shiitake mushrooms and slice them diagonally.

3.   Cut broiled tofu in bite-size. Coarsely cut and blanche shirataki.

4.   Place beef and other ingredients in a sukiyaki pan and add the warishita to simmer. Dip the cooked ingredients in beaten egg before eating.

Recommended cuts: Sirloin, Ribloin, Chuck roll, Shoulder clod, Rib short rib, short plate, gooseneck round, knuckle.