Wagyu Sukiyaki Hot Pot Kanto Style 1771706878039 Sdj3

Ingredients

• 1 lb A5 Wagyu Beef, thinly sliced
• 0.5 cup Soy Sauce
• 0.5 cup Mirin
• 0.25 cup Sake
• 3 tbsp Granulated Sugar
• 4 cups Napa Cabbage, chopped
• 8 pieces Shiitake Mushrooms
• 7 oz Shirataki Noodles, rinsed
• 10 oz Grilled Tofu (Yaki-dofu), cubed
• 2 stalks Negi (Japanese Leek), sliced diagonally
• 1 piece Beef Tallow (for greasing)
• 4 large Pasteurized Eggs (for dipping)(optional)

Instructions

1. 1

   Prepare the Warishita (broth) by combining soy sauce, mirin, sake, and sugar in a small saucepan; bring to a simmer then set aside.

2. 2

   Heat a shallow iron sukiyaki pot over medium heat and grease the surface thoroughly with the beef tallow.

3. 3

   Sear a few slices of the Wagyu beef quickly to release the fat, then pour in half of the Warishita broth.

4. 4

   Arrange the napa cabbage, mushrooms, tofu, negi, and shirataki noodles in separate clusters within the pot.

5. 5

   Pour the remaining Warishita over the vegetables and bring the liquid to a gentle simmer.

6. 6

   Add the remaining Wagyu beef slices on top of the vegetables, cooking them only until they reach a medium-rare state.

7. 7

   Skim any foam from the surface to keep the broth clear and the flavor clean.

8. 8

   Serve immediately by dipping the hot beef and vegetables into a small bowl of beaten raw egg.