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Saga Wagyu Sukiyaki Recipe

Saga Wagyu Sukiyaki

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (10)

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Average Rating:

Total Reviews: 10

Showing 1-10 of 10

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  • on April 07, 2013

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    It was an effort to find Wagyu beef, next time I will substitute rib steak. But the family just loved this recipe. I would double it next time. Morimoto is awesome, thank you for sharing this recipe!

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  • on July 26, 2012

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    Absolutely loved this. Tastes just as good as what i've had at Japanese restaurants (and better than some. It really is easy to make too. I like to have a sauce made with a raw egg mixed with sukiyaki sauce to dip everything in. I also add sliced onions and arabiki sausage inside!

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  • on April 25, 2012

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    I loved it but then I love all his recipes he's awsome ..

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  • on February 26, 2012

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    Loved this sukiyaki recipe! I didn't have wagyu beef but substituted it for tenderloin. I also doubled up on the sauce adding 1/4 C more on the sake (to give it a boost because my family loves the extra sauce for the rice! Thanks for the great recipe.

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  • on August 04, 2011

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    Not what I was looking for. I think the recipe should have been written better and should have been written "Japanese Style" then augmented to this version. I prefer the, for lack of a better term, "fondue" method where the ingredients are dipped and then added to a raw egg. We started with making the sauce using all the dashi and then adding veggies, noodles and meat to pot individually. Worked out well.

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  • on June 21, 2011

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    Good recipe but it isn't clearly stated. Recipe calls for 1 cup dashi but instructions only show adding "half of the dashi". What happened to the other 1/2 cup?

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  • on November 23, 2010

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    Excellent recipe. Tastes just like sukiyaki in Japan! I did not use wagyu, but use thin-sliced regular beef for sukiyaki from a Japanese grocery store. I agree with the previous reviewer, sukiyaki is dipped in raw egg and compliments the sweet sauce nicely. Thank you Chef Morimoto and food network!

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  • on November 22, 2010

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    Morimoto Sama forgot to mention that in Japan we dip the Sukiyaki in a bowl of raw eggs and therefore, the recipe require it to be on the sweet side because when you dip it in the raw egg the sweet sauce mixes with the raw eggs and creates this perfect taste.

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  • on March 03, 2010

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    Overall I love how well my sukiyaki came out, but I would recommend using about half the sugar. It was a little too sweet for my taste, but my family devoured it : Awesome recipe, I've been dying to make my own sukiyaki for days! Domo Arigato Morimoto San!!

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  • on March 21, 2009

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    This recipe was easier to make than to pronounce it. It was delicious and easy to make. My husband and daughter couldn't stop raving about it. Thank you Chef Morimoto. Also thank you to Foodnetwork for making it available to us.

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