Japanese Sukiyaki

• 600g wagyu or well-marbled beef, very thinly sliced
• For warishita sauce: 100ml soy sauce, 100ml mirin, 100ml sake, 2 tbsp sugar
• 200g firm tofu, sliced
• 200g shiitake mushrooms
• 1 bunch enoki mushrooms
• 4 stalks napa cabbage
• 2 leeks, sliced
• 100g shirataki noodles
• 4 raw eggs for dipping

Instructions

1. 1

   Make warishita: combine soy, mirin, sake, and sugar. Heat until sugar dissolves.

2. 2

   Heat a cast iron pan or sukiyaki pot at the table.

3. 3

   Sear a few beef slices in the pan. Add a little warishita.

4. 4

   Add vegetables and tofu around the beef. Pour in more warishita.

5. 5

   Cook until vegetables are tender and beef is just cooked.

6. 6

   Each diner dips their portion in a beaten raw egg before eating.

7. 7

   Add more ingredients as the pot empties.

Tags