Wagyu Beef Sukiyaki Recipe

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.

Ingredients

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Sukiyaki sauce

50ml of soy sauce
50ml of mirin
50ml of sake
25g of sugar

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

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

50ml of soy sauce
50ml of mirin
50ml of sake
25g of sugar

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

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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Hideki Hiwatashi

With over fifteen years of rigorous Japanese culinary training behind him, Hideki Hiwatashi is well versed in the art of kaiseki cuisine.

Wagyu sukiyaki – beef hotpot with tofu, shiitake and vegetables

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