Wagyu sukiyaki – beef hotpot with tofu, shiitake and vegetables

4
15 minutes

Ingredients

Sukiyaki sauce

  • 50ml of soy sauce
  • 50ml of mirin
  • 50ml of sake
  • 25g of sugar

To serve

  • 200g of Wagyu, finely sliced
  • 120g of onion, sliced
  • 100g of tofu, cut into 4 pieces
  • 40g of shiitake mushrooms
  • 40g of enoki mushrooms
  • 40g of nameko mushrooms
  • 40g of leek, thickly sliced diagonally
  • 40g of Chinese cabbage, halved
  • 20g of mizuna

Method

1
For the sukiyaki sauce, combine the soy sauce, mirin, sake and sugar together in a pan and stir well until thoroughly combined
  • 50ml of soy sauce
  • 50ml of mirin
  • 50ml of sake
  • 25g of sugar
2
Using the point of a sharp knife, carve decorative indentations into the shiitake mushroom and add this to the pan along with the other mushrooms, onions, leek, Chinese leaf and tofu. Place over a medium heat and bring up to the boil, then add the beef to the pan, cover with a lid and simmer gently for 3–5 minutes
  • 120g of onion, sliced
  • 40g of shiitake mushrooms
  • 40g of enoki mushrooms
  • 40g of leek, thickly sliced
  • 40g of Chinese cabbage
  • 100g of tofu, cut into 4 pieces
  • 200g of Wagyu, finely sliced
3
Remove the pan from the heat and place in the centre of the table. Remove the lid, garnish with the mizuna leaf and serve directly from the pan
  • 20g of mizuna