Recipe courtesy of Masaharu Morimoto
Recipe courtesy of Masaharu Morimoto
Watch how to make this recipe.
Saga Wagyu Sukiyaki
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- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 388
- Total Fat
- 10 g
- Saturated Fat
- 3 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 5 g
- Sugar
- 16 g
- Protein
- 34 g
- Cholesterol
- 54 mg
- Sodium
- 1371 mg
- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 388
- Total Fat
- 10 g
- Saturated Fat
- 3 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 5 g
- Sugar
- 16 g
- Protein
- 34 g
- Cholesterol
- 54 mg
- Sodium
- 1371 mg
Ingredients
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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.
