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 kauper
San Angelo, TX
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.
By Grace~
Mission Viejo, CA
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?
By ftanadi_4659487
Los Angeles, CA
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!
Read all 6 reviews