Ingredients
- 1 piece of Wagyu fat
- 12 oz of Saga wagyu beef thinly sliced
- 1/2 cup mirin
- 1/2 cup sake
- 1/3 cup soy sauce
- 1/4 cup sugar
- 8 oz firm tofu diced 1" X 1"
- 2 cups Nappa cabbage, cut into 1" pieces
- 12 fresh shiitake mushrooms
- 1 Tokyo scallion, or scallion, cut 1 1/2" long
- 1 cup Dashi
- 1 bunch Enoki mushrooms
- 2 bunches chrysanthemum leaves, or water cress
- 1 pack of yam noodles (shirataki) drained and rinsed, or substitute bean-noodles
Directions
Preheat a casserole type of large pan. Place the fat piece to oil the pan.
When the fat melts, place slices of wagyu beef to sear them lightly.
Add mirin, sake, soy sauce and sugar.
Add tofu, Nappa cabbage, shiitake mushrooms, and scallion.
Pour in half of the dashi. When dashi boils, add enoki mushrooms and chrysanthemum leaves.
When the leaves wilt, it is ready to serve.
* In Japan sukiyaki is cooked on the dining table, and each person uses chopsticks to pick up the ingredients from the pan as they are cooked. Therefore, all the ingredients are not put into the pan at once, but little by little.











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By manomalcolm_131...
Everett, 87
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!
By Cherylnk
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!
By iceprincess209
Decatur, Al
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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