Saga Wagyu Sukiyaki

Thin slices of wagyu beef cooked tableside with tofu and vegetables in a sweet-savory soy broth and dipped in raw egg.

Ingredients

• 1 lb wagyu beef, very thinly sliced
• 1 block firm tofu, cubed
• 4 napa cabbage leaves, cut into pieces
• 6 fresh shiitake mushrooms, stemmed
• 1 bunch enoki mushrooms
• 4 scallions, cut into 2-inch lengths
• 1 tbsp beef tallow or vegetable oil
• 1/2 cup soy sauce
• 1/2 cup mirin
• 1/4 cup sake
• 1/4 cup sugar
• 4 fresh eggs (for dipping)
• Steamed rice, for serving

Directions

1. Make the warishita sauce by combining the soy sauce, mirin, sake and sugar and stirring until the sugar dissolves.
2. Heat a heavy skillet or sukiyaki pan over medium heat and melt the tallow, then sear a few slices of beef briefly until lightly browned.
3. Pour in enough warishita sauce to coat the pan and let it bubble.
4. Add the tofu, napa cabbage, shiitake, enoki and scallions in sections, adding more sauce as it cooks down.
5. Simmer gently until the vegetables are tender and the beef is just cooked, adding beef in batches so it stays tender.
6. Crack a raw egg into each diner’s bowl and beat lightly; pick up the hot beef and vegetables and dip into the egg before eating, with rice alongside.

Notes

Based on Chef Masaharu Morimoto’s sukiyaki recipe featuring premium Saga wagyu.