Wagyu sukiyaki – beef hotpot with tofu, shiitake and vegetables
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Who says comfort food can't be elegant? Hideki Hiwatashi's one pot beef sukiyaki recipe is a fragrant Japanese hotpot packed with mushrooms, vegetables, tofu and folds of creamy Wagyu beef, simmered in a sweet soy and mirin broth – perfect for warming you up from the inside. The chef recommends serving this straight from the pot, placing it in the centre of the table for everyone to help themselves.
First published in 2016
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Ingredients
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Imperial
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
SAVE RECIPE
Method
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
First published in 2016
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