This delicious, authentic wagyu beef Sukiyaki recipe takes a little time to prepare but well worth the effort once mastered.
|Prep Time:||1 Hour 30 Mins|
|Cook Time:||10 Mins|
|Total Time:||1 Hour 40 Mins|
- 750ml Dashi Stock (see note below)
- 200g Japanese Wagyu Sirloin - Sliced thin
- 1 tsp Togarashi Spice Mix
- 5cm Piece of Ginger, peeled & grated
- 1 Garlic Clove, peeled & grated
- 1 Red Chilli, de-seeded & finely chopped
- 1 tbsp Soy Sauce
- 1 tbsp Mirin
- 100g Fine Noodles
- 1- 2 tbsp Vegetable Oil
- 75g Shitake Mushrooms, sliced in half
- 75g Enoki or Shimeji Mushrooms
- 2 Spring Onions, finely sliced on the diagonal
- 2 baby Pak Choi, quartered
- 1/2 tbsp Black Sesame Seeds
- Fresh Coriander Leaves, chopped
- Ponzu sauce to serve
- 50g Toasted White Sesame Seeds
- 130ml Dashi Stock (see note below)
- 20ml Mirin
- 20ml Soy Sauce
Note: The dashi stock for this recipe was made with a 10g sachet of powdered dashi stock and 1 litre of boiling water. If you prefer, you can make the stock with a piece of dried kombu (approx 5cm x 7cm) soaked in 1 litre of cold water for 8 hours. Pour the soaked kombu and water into a saucepan and bring to the boil. Just before boiling, remove the kombu and discard it.
Coat the wagyu in the togarashi, cover and refrigerate for 1 hour.
Make the Goma dare by Placing the toasted sesame seeds, dashi stock, mirin and soy sauce in a small food processor and process into a smooth sauce. Put into a small serving bowl and set aside.
Add the ginger, garlic, chilli, soy sauce and mirin to a small bowl, stir to combine and set aside.
Cook the noodles according to the packet instructions, rinse in cold water to prevent them sticking together and set aside.
Add the vegetable oil to a wok or large frying pan and place over a high heat. When the oil is almost smoking add the beef in two batches and stir fry for one minute. Remove and set aside to rest.
If necessary add a little more oil to the pan and briefly stir fry the mushrooms, spring onion and pak choi and set aside.
Add the garlic, chilli, ginger and soy mix to the empty pan and cook for 1 minute. Then add the dashi stock and any meat juices from the rested wagyu to the pan, bring to the boil and turn off the heat.
Divide the noodles and arrange in a ‘nest’ at the bottom of two bowls. Pour over the broth and arrange the vegetables and meat on top. Sprinkle with sesame seeds and chopped coriander and serve immediately, alongside bowls of Goma dare (sesame sauce) and ponzu sauce for dipping.