Wagyu Sukiyaki Premium

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A luxurious take on Japan's iconic winter hot pot, this premium sukiyaki features paper-thin slices of A5 wagyu gently simmered in a glossy sweet-savory warishita broth alongside tofu, shiitake, and crisp napa cabbage. The dish is meant to be cooked and enjoyed communally at the table, finishing each bite with a cool swirl of beaten raw egg.

Nutrition Facts

Per serving (estimated)

• 640 kcalCalories
• 38 gFat
• 14 gSaturated Fat
• 26 gCarbs
• 3 gFiber
• 18 gSugar
• 40 gProtein
• 1850 mgSodium
• 780 mgPotassium
• 190 mgCalcium
• 5 mgIron
• 18 mgVitamin C
• 130 mcgVitamin A

Ingredients

For the warishita (sukiyaki sauce)

• 200 ml koikuchi soy sauce
• 200 ml mirin
• 200 ml sake
• 50 g granulated sugar

For the sukiyaki pot

• 1 tbsp beef suet or neutral oil
• 400 g premium A5 wagyu beef (ribeye or sirloin), sliced 1-2 mm thick and chilled
• 300 g firm tofu, drained and cut into 3 cm cubes
• 200 g napa cabbage, cut into bite-sized pieces
• 150 g fresh shiitake mushrooms, stems trimmed and scored
• 100 g enoki mushrooms, root cluster removed
• 6 scallions, cut into 5 cm lengths
• 200 g shirataki noodles, rinsed and drained

For dipping and serving (optional)

• 2 large eggs, lightly beaten in individual bowls
• Steamed short-grain Japanese rice, to serve

Directions

1. Make the warishita: In a small saucepan, combine the soy sauce, mirin, sake, and sugar. Bring to a gentle simmer over medium heat, stirring until the sugar fully dissolves, then remove from the heat and set aside.
2. Pat the tofu dry with paper towels. Heat the beef suet or oil in a wide cast-iron skillet or traditional sukiyaki pan over medium-high heat, sear the tofu cubes until golden on all sides, and transfer to a plate.
3. Add a few slices of chilled wagyu to the hot pan and sear for 10-15 seconds per side until the edges just turn opaque, then push them to the side of the pan.
4. Pour about 1 cup of the warm warishita into the pan, then layer in the napa cabbage, shiitake, enoki, scallions, shirataki noodles, and seared tofu.
5. Bring the pot back to a gentle simmer and cook for 10-15 minutes, spooning warishita over the ingredients occasionally, until the vegetables are tender and the beef is just cooked through.
6. Each diner picks up hot pieces of beef, tofu, and vegetables from the pot and dips them briefly into the beaten raw egg before eating.
7. As the contents are enjoyed, add more wagyu slices and vegetables to the pan in batches, topping up with warishita to keep the liquid about halfway up the ingredients.
8. Maintain a gentle simmer throughout the meal so the beef stays silky and the vegetables absorb the sweet-savory glaze without toughening.
9. Serve immediately with steamed Japanese rice and any remaining warishita on the side for adjusting flavor to taste.

Cook’s Notes

• Use well-marbled A4 or A5 wagyu sliced paper-thin and keep it on ice until cooking so it slides into the pot without tearing.
• If raw egg is a concern, swap the dip for ponzu or a mix of grated daikon and soy sauce for a lighter finish.
• Shirataki noodles add the classic texture, but harusame (glass noodles) or even thick udon work nicely as substitutes.
• Keep the warishita at a bare simmer; boiling it too hard concentrates the salt and overwhelms the delicate wagyu.
• True sukiyaki is a communal dish cooked at the table over a portable burner, so serve it straight from the pan to preserve the interactive experience.

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