Wagyu sukiyaki – beef hotpot with tofu, shiitake and vegetables

• Produce

  • 40 g Chinese cabbage
  • 40 g Enoki mushroom
  • 40 g Leek
  • 20 g Mizuna
  • 40 g Nameko mushrooms
  • 120 g Onion
  • 40 g Shiitake mushroom

• Refrigerated

  • 100 g Tofu

• Condiments

  • 50 ml Mirin
  • 50 ml Soy sauce

• Baking & Spices

  • 25 g Sugar

• Beer, Wine & Liquor

  • 50 ml Sake

• Other

  • 200g of Wagyu, finely sliced

Found on greatbritishchefs.com

Description

Ingredients

• 50ml of soy sauce
• 50ml of mirin
• 50ml of sake
• 25g of sugar
• 200g of Wagyu, finely sliced
• 120g of onion, sliced
• 100g of tofu, cut into 4 pieces
• 40g of shiitake mushroom
• 40g of enoki mushroom
• 40g of nameko mushrooms
• 40g of leek, thickly sliced diagonally
• 40g of Chinese cabbage, halved
• 20g of mizuna

Directions

• For the sukiyaki sauce, combine the soy sauce, mirin, sake and sugar together in a pan and stir well until thoroughly combined
• 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
• 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