The Ultimate Wagyu Sukiyaki Recipe with Sendai Beef

～Exploring Wagyu vs. Domestic Beef & The Golden Ratio Warishita Sauce～

■ Introduction

When you think of a celebratory meal in Japan, what comes to mind? For many, it is Wagyu Sukiyaki—the pinnacle of Japanese luxury soul food. The savory-sweet aroma of “Warishita” sauce wafting through the air and the moment the premium beef melts on your tongue is pure bliss.

Recently, my younger brother sent me a wonderful gift: Sendai Beef, which boasts some of the highest quality standards in Japan. While I usually keep an eye on my calorie and fat intake, Wagyu Sukiyaki is a special exception! I decided to fully indulge in this exquisite Wagyu experience. (˘︶˘♡)｡.:☆

■ Interesting Facts About Sukiyaki

To truly appreciate Wagyu Sukiyaki, let’s look at some basic knowledge you might not know!

The Secret Sauce: “Warishita”
- The heart of Sukiyaki’s flavor is the sauce, a blend of soy sauce, sugar, sake, and mirin. This is called “Warishita.” While every household has its own “golden ratio,” I will share the perfect blend that complements the richness of Sendai Beef.
To Sear or Not to Sear?: There are two main styles of Sukiyaki in Japan:
- Western Japan (Kansai style): It is common to sear the beef in the pot first before adding other ingredients.
- Eastern Japan (Kanto style): The ingredients are typically simmered together in the Warishita sauce from the start. In the Kansai region, the version where the meat is not seared is often specifically called “Suki-nabe.”

■ Wagyu vs. Domestic Beef: What’s the Difference?

Do you know the distinction between “Wagyu” and “Domestic Japanese Beef”? It’s a common point of confusion!

The Definition of Wagyu

“Wagyu” refers exclusively to four specific breeds of elite Japanese cattle:

Japanese Black (Kuroge Washu): Accounts for over 90% of Wagyu in circulation!
Japanese Brown (Akage Washu)
Japanese Shorthorn (Nihon Tankaku Shu)
Japanese Polled (Mukaku Washu) Famous brands like Tajima Beef (Kobe Beef), Matsusaka Beef, Yonezawa Beef, and Omi Beef all belong to the Japanese Black breed.

What is Domestic Beef (Kokusan-gyu)?

This refers to any cattle that has been raised in Japan for the longest period of its life. Even if a cow was born abroad, it can be classified as “Domestic Japanese Beef” if it was raised primarily in Japan.

Dairy breeds: Mostly Holsteins.
Beef breeds: Includes Angus, Hereford, and Brahman.
Crossbreeds: Hybrids of Wagyu and Holstein, bred to combine the best traits of both for better production efficiency.

📊Nutrition Facts Per 2 Servings (Total)

1599 Calories
Protein: 88.1 g
Total Fat: 98.6 g
Total Carbohydrates: 89.7 g
Sodium: 10.1 g

💼 Ingredients for Wagyu Sukiyaki (2 Servings)

Wagyu Beef Shoulder Loin: 300g

Vegetables & Tofu:

Carrots: 60g
Shiitake mushrooms: 100g
Shungiku (Garland chrysanthemum): 150g
Japanese white leek (Negi): 100g
Ito konnyaku (Thread konjac): 160g
Yaki dofu (Grilled tofu): 320g

Warishita Sauce:

Soy sauce: 60g
Mirin: 60g
Sugar: 18g
Sake: 50g
Water: 50g

Kombu Dashi:

Kombu kelp: 5cm × 5cm
Water: 200ml

❀ About the Beef Used in This Recipe ❀ The Sendai Beef I used today was a gift from my brother, purchased from the online shop below. It was A5-rank quality and incredibly delicious! Perfect for special occasions or a well-deserved treat for yourself. 👉 Premium Wagyu Specialty Shop: Niku-no-Ito (Official Store)

🍳 Wagyu Sukiyaki Cooking Instructions

1. Preparation

Kombu Dashi: If possible, soak the kelp in water the day before to extract the best flavor.
Carrots: Wash, peel, and cut into 8mm thick slices.
Shiitake Mushrooms: Remove the tough ends of the stems. For a professional look, make a flower-shaped decorative cut on the surface.
Greens: Wash the shungiku and white leeks. Remove the roots and cut them into approximately 7cm lengths.
Ito Konnyaku: Boil briefly, then drain in a colander to remove any earthy odor.
Tofu: Cut the grilled tofu into 6 equal pieces.

2. Simmering

In a shallow pot, combine the Warishita ingredients (soy sauce, mirin, sugar, sake, and water) and bring to a simmer.
Add everything except for the beef and shungiku. Simmer until the carrots and white leeks have softened.

3. Finishing the Wagyu Sukiyaki

Once the vegetables are tender, add the thinly sliced Wagyu beef and shungiku. Simmer for just a little longer until the beef is cooked to your liking.
Tip: If the flavor becomes too strong as the liquid reduces, add the prepared kombu dashi or a little water to adjust the taste.

4. How to Enjoy

Dip the hot ingredients into a bowl of beaten raw egg for the most authentic and delicious experience.

■ The Finishing Touch: Zousui

When you have finished the main ingredients, Zousui (rice porridge) is indispensable.

Add a little water and cooked rice to the remaining warishita sauce in the pot.
Simmer for a few minutes until the rice absorbs the rich flavors of the Wagyu and vegetables.
Pour a beaten egg over the top, cover for a moment until set, and enjoy! ♡

■ Summary

Wagyu Sukiyaki is the perfect dish for happy or auspicious days. I hope you find your favorite brand of Wagyu and enjoy a truly luxurious dining experience at home!

📖Related Link: Read the Japanese version of this article here! [仙台牛を使った究極の和牛すき焼きレシピ]　

naokoan

Hi, I’m Naoko! I am a licensed Registered Dietitian in Japan, currently working in a hospital setting. My daily mission is to provide nutritious, healing meals to patients, ensuring that every dish supports their health and brings a smile to their face. My recipes are more than just cooking guides—they are built on scientific nutritional balance and clinical experience. Why I provide ingredients in grams (g): You might notice that all my recipes use precise gram measurements. This is because, as a dietitian, I believe that accuracy is the key to true health management. Whether you are tracking calories, managing salt intake, or simply want to recreate the exact flavor of a professional hospital kitchen, these measurements ensure your success and well-being. My Specialty: I specialize in high-pressure cooking and oven recipes that save time without sacrificing nutrition. My goal is to introduce the world to “Real Japanese Home Cooking”—dishes that are simple, budget-friendly, and body-friendly. I’m thrilled to share the wisdom of Japanese nutrition with you. Let’s cook our way to a healthier life!