Wagyu sukiyaki – beef hotpot with tofu, shiitake and vegetables


First published in 2016
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Sukiyaki sauce

To serve

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
  • 20g of mizuna
First published in 2016
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