Wagyu Sukiyaki* Recipe
Make Wagyu Sukiyaki* Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef & Broth
Vegetables & Tofu
Noodles & Dipping
Method
Beef & Broth
- 1
- 2
Vegetables & Tofu
- 3
Prepare vegetables and tofu
Halve Napa cabbage and slice onion into thin wedges. Trim stems from shiitake and slice caps; separate enoki clusters. Cut firm tofu into 2-3 cm cubes. Mince garlic and cut green onions into 2 cm pieces.
- 4
Arrange ingredients
Loosely arrange vegetables and tofu around the rim of the pot so they’re ready to be added into the simmering broth as you cook.
Noodles & Dipping
- 5
Cook the noodles
Add udon noodles to the simmering broth and cook until heated through and slightly chewy, about 3-5 minutes. If using frozen noodles, thaw first.
- 6
Sauté the beef and finish
Dab a bit of hot broth on Wagyu slices to quickly color them. Remove browned slices to a plate; add to broth in small batches to poach briefly as you continue simmering.
- 7
Finish and serve
Scatter sesame seeds over the simmering broth. If desired, prepare a small bowl with a beaten raw egg for dipping. Serve hot with bowls of broth, vegetables, tofu, and noodles.
