Wagyu sukiyaki – beef hotpot with tofu, shiitake and vegetables

by Hideki Hiwatashi
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Ingredients

Store Cupboard

  • 50ml of soy sauce
  • 25g of sugar

Beverages

  • 50ml of mirin
  • 50ml of sake

Fresh Meat

  • 200g of Wagyu, finely sliced

Fruit & Vegetables

  • 120g of onion, sliced
  • 40g of shiitake mushrooms
  • 40g of enoki mushrooms
  • 40g of leek, thickly sliced diagonally
  • 40g of Chinese cabbage, halved

Speciality Ingredients

  • 100g of tofu, cut into 4 pieces
  • 40g of nameko mushrooms
  • 20g of mizuna