Panasonic Malaysia

Wagyu Beef Sukiyaki

Wagyu Beef Sukiyaki

A refined take on a classic Japanese hot pot, this dish features tender slices of premium Wagyu beef simmered in a delicate broth of soy and dashi, accompanied by a medley of fresh vegetables, mushroom, tofu, and shirataki noodles. This dish offers a nourishing blend of high-quality protein, heart-healthy fats and natural umami. The inherent richness of Wagyu is thoughtfully balanced with light, nutrient-dense accompaniments, creating a wholesome yet luxurious dining experience.

Clock Image 1 hours 30 minutes
Duration: 45 mins Preparation Time: 30 mins Cooking Time: 15
Difficulty: Easy

Ingredients

3

 

300 g Wagyu Beef (for sukiyaki)
200 g Shirataki (Japanese yam noodle)/glass noodles, blanched
2 stalks Japanese leek, sliced diagonally
0.5 Carrot, cut flower shape
50 g Napa cabbage
1 block Firm tofu, grilled until lightly brown
8 nos Shiitake mushrooms, remove stem
50 g Maitake mushroom
50 g Enoki mushroom, remove hard part
50 g Shugiku (Chrysanthemum leaves)(optional)
2-3 nos Pasteurized egg for dipping (optional)
Cooking oil

For warishita sauce (sukiyaki broth)

100 ml Water
100 ml Japanese soy sauce
100 ml Japanese rice vinegar
4 tbsp Sugar or to taste
0.5 tsp Dashi (Japanese soup broth) powder

Method

STEP 1

1) To make warishita sauce, combine all the ingredients in a small sauce pot and bring to a boil. Remove from heat and set aside.

STEP 2

2) Heat up hot pot over medium heat, add in cooking oil and spread evenly. Then, add in leeks and sauté until fragrant. Remove from heat.

STEP 3

3) Pour in 1/3 of the warishita sauce and bring to a boil. Then, add in a few pieces of wagyu beef slices and simmer lightly until cooked. First, enjoy the beef alone to taste the delightful flavour and texture.

STEP 4

4) Turn to low heat, add in the remaining ingredients and warishita sauce. Let it simmer over medium heat until all ingredients are cooked. Turn over tofu over half-way through to allow it to absorb the sauce evenly.

STEP 5

5) Japanese enjoy sukiyaki with raw eggs. Beat the eggs in small bowl for dipping. Dipping in the egg, taste of the beef becomes milder and richer. Let’s give it a try if you can get hygienically controlled eggs.

Chef tips:

- Prime Fresh -3°C softly freezes meat to retain freshness up to 7 days.

- Soft freezing prevents drip to retain “umami”.

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