This delicious, authentic wagyu beef Sukiyaki recipe takes a little time to prepare but well worth the effort and once mastered.
750ml Dashi Stock (see note below)
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
Goma Dare (Sesame sauce)
50g Toasted White Sesame Seeds
130ml Dashi Stock (see note below)
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.
Cooking time: 10 minutes, plus marinating time.
Method: Coat the wagyu fillet steak whole pieces in 1 teaspoon of togarashi spice mix and refrigerate for 1 hour.
Next, make the Goma dare. Place 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 then sticking together and set aside.
Remove the wagyu from the fridge and using a sharp knife, cut into thin slices.
Add the vegetable oil to a wok or large frying pan and place over a high heat. When the oil is very hot, add the beef in two batches and stir fry for 1- minutes. Remove and set aside on a warm plate 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 on a plate.
Add the garlic, chilli, ginger and soy mix to the empty pan and cook for 1 minute. Then add the dashi stock to the pan and bring to a simmer.
To Serve: 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.