Wagyu Sukiyaki Recipe
Miyazaki A5 Wagyu, "Béarnaise"
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Ingredients
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Main Ingredients
Béarnaise Sauce
Method
Main Ingredients Preparation
- 1
Prepare the Ingredients
Thinly slice the Miyazaki A5 Wagyu beef against the grain into bite-sized pieces. Clean and slice the shiitake mushrooms, and chop the tofu into cubes. Cut the napa cabbage into strips and slice the green onions into 2-inch lengths.
- 2
Cook the Sukiyaki
In a large skillet or sukiyaki pan, add the sukiyaki sauce and bring it to a simmer. Add the sliced Wagyu beef first, allowing it to cook briefly until it changes color. Then, add the mushrooms, tofu, napa cabbage, and green onions. Allow everything to soak in the sauce and cook for about 5-7 minutes, until the vegetables are tender.
Béarnaise Sauce Preparation
- 3
Make the Béarnaise Sauce
In a small saucepan, combine the finely chopped shallots and white wine vinegar. Simmer over low heat until the liquid is reduced by half. Remove from heat and let it cool slightly.
- 4
Emulsify the Sauce
In a heatproof bowl, whisk the egg yolks until they become pale. Slowly drizzle in melted unsalted butter while continuously whisking to emulsify. Add the cooled shallot-vinegar mixture, chopped tarragon, salt, and freshly ground black pepper. Whisk until smooth and creamy.