Wagyu Sukiyaki
Sukiyaki is Japanese comfort food at its best — thinly sliced beef simmered with vegetables, tofu, and noodles in a sweet–savory broth. With Wagyu, the marbling melts right into the sauce, creating a silky, rich flavour. Traditionally, each bite is dipped into raw egg for extra creaminess, but it’s just as delicious without.
Ingredients (Serves 3–4)
- 400–500g Wagyu beef (thinly sliced for hot pot)
- 1 pack shirataki noodles (rinsed and drained)
- ½ block firm tofu (cubed)
- 1 onion (sliced)
- 1 bunch napa cabbage (chopped)
- 1 bunch spinach (washed)
- 1 pack mushrooms (shiitake, enoki, or mixed)
- 2 spring onions (cut into 5cm pieces)
For the broth (warishita):
- ½ cup soy sauce
- ½ cup mirin
- ½ cup sake (or water)
- 3 tbsp sugar
- 1 cup dashi or beef stock
Method
- Prepare the broth. In a bowl, mix soy sauce, mirin, sake, sugar, and dashi. Stir until sugar dissolves.
- Arrange ingredients. In a wide, shallow pot, neatly place beef, tofu, noodles, and vegetables.
- Simmer. Pour some broth into the pot and bring to a gentle simmer. Start cooking at the table if you have a portable burner.
- Cook as you eat. Add beef slices and vegetables bit by bit so everything stays fresh and tender. The Wagyu only needs seconds in the broth.
- Optional dip. Beat a raw egg in a small bowl and dip the hot beef and veggies before eating.
Tips
- Use very thin Wagyu slices — they’ll cook almost instantly in the simmering broth.
- Adjust sweetness by adding more or less sugar in the warishita.
- Leftover broth is amazing poured over rice or used for udon the next day.