BEEF SUKIYAKI

Let it simmer so the flavors in this dish get to really come out.

Prep Time 45 MINUTES
Difficulty BEGINNER - INTERMEDIATE
Good For 2 PEOPLE
Ingredients
1 500 G - THINLY SLICED BEEF OR ANY JAPANESE WAGYU SUKIYAKI CUTS
2 2 PIECES - LEEKS (SLICED DIAGONALLY)
3 200 G - SHIRATAKI NOODLES
4 1 BLOCK - JAPANESE TOFU (CUBED)
5 8 PIECES - WHOLE SHIITAKE MUSHROOMS (CLEANED)
6 200 G - CHINESE CABBAGE (CHIFFONADE)
7 100 ML - KIKKOMAN
8 100 ML - MIRIN
9 3 TBSP - SUGAR
10 200 ML - WATER
Steps
1 In a medium saucepan, saute leeks until softened. Remove from pan and set aside.
2 In the same saucepan, combine kikkoman, mirin, sugar and water and let simmer for 15 minutes.
3 Add the tofu, shirataki noodles, cabbage and mushrooms and continue to simmer for another 5 minutes.
4 After 5 minutes, increase the heat to high and bring the broth to a boil. Once it reaches a boil, lower the heat to lowest possible temperature and add your Wagyu sukiyaki.
5 Remove from heat and portion into bowls, serve right away.
Tips
1 Remember to thaw your Japanese Wagyu Beef out completely in the refrigerator before cooking.
2 Authentic Japanese Wagyu Beef need not be seasoned prior to cooking and no addition of oil or fat is necessary as the natural fat will render upon cooking.
3 Sukiyaki cut is very thin and doesn't need much cooking time.