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