Wagyu Sukiyaki（すき焼き）
What kind of dish is Wagyu Sukiyaki??
This is a luxurious Wagyu beef sukiyaki recipe perfect for special occasions.
Fortunately, one day my younger brother gave me a wagyu beef as a gift. Wagyu beef is expensive and I don’t usually use it, but on this day, I was excited to cook it.
The Wagyu beef I used this time was 仙台牛:Sendai beef, which boasts the highest quality.
Sukiyaki is a Japanese hot pot dish in which meat and other ingredients are grilled or boiled in a shallow iron pot.
Soy sauce, sugar, sake, and mirin are used as seasonings. This sauce is called “warishita”.
Because it uses a lot of beef, it is often considered an expensive and special dish. If you make sukiyaki on a happy day or auspicious day, everyone will surely be happy.(*˘︶˘♡)｡.:*☆
I usually don’t use Wagyu beef much to keep my calorie and fat levels down. However, sukiyaki is a special case. I enjoy the rich, fatty Wagyu beef to the fullest.
Typical ingredients for sukiyaki include thinly sliced wagyu beef, Japanese leek, Chinese cabbage, chrysanthemum, shiitake mushrooms, grilled tofu, and shirataki (konnyaku).
And “zousui” is indispensable when eating sukiyaki. Add water and rice to the remaining warishita and simmer for a while. Cover the rice with the beaten egg to complete the zousui. This is also delicious ♡
The beef used in sukiyaki is divided into two types: grilled and non-grilled.
In western Japan, especially in the Kansai region, it seems that the beef is often grilled first. In Kansai, sukiyaki where the meat is not grilled is called suki nabe.
Differences between Wagyu and domestic beef
Wagyu refers to four breeds: 黒毛和種（Black hair), 赤毛和種(Brown hair), 日本短角種(short horn), and 無角和種（Hornless).
More than 90% of the Wagyu beef in circulation is 黒毛和種（Black hair).
Japanese domestic beef refers to the cows that have been raised in Japan for the longest period of time. Therefore, cows born abroad can also be classified as Japanese domestic beef.
By the way, most dairy cows are Holsteins.
For meat, there are Angus, Hereford, Murray Grey, and Brahman breeds.
Crossbreeds include Wagyu and Holstein, and meat-only breeds and Holstein, and the purpose is to increase production efficiency by combining the advantages of each breed.
NUTRITION FACTS of Wagyu beef sukiyaki recipe
TOTAL NUTRITION VALUE
- 1572 kcal
- Protein 87.2 g
- Fat 98.4 g
- Carb 93.1 g
- Salt Equivalent 9.5g
INGREDIENT for Wagyu beef sukiyaki recipe (2SERVINGS)
- Wagyu Beef Shoulder Loin 300g
- Carrot 60g
- Shiitake mushrooms 100g
- Shungiku (garland chrysanthemum) 150g
- Japanese white leek 100g
- Ito konnyaku(thread konjac) 160g
- Grilled tofu 320g
❀Meat is a gift from my brother. It is sold at this online store. It was delicious. 👉https://e-oniku.shop/?gclid=CjwKCAjwvJyjBhApEiwAWz2nLfb9MrqG8YMyUQnB0d74nZOIDep-Ymerrc8SghiNP3P_US9sy8ooxxoCu3sQAvD_BwE
- 【 Warishita 】
- ☆Soy sauce 60g
- ☆Mirin 60g
- ☆Sugar 18g
- ☆Sake 50g
- ☆Water 50g
- 【 Kombu dashi 】
- kombu kelp 5cm×5cm
- water 200ml
Wagyu beef sukiyaki recipe COOKING INSTRUCTIONS
- If you have kelp, soak it in water the day before.
- Wash and peel the carrots, then cut them into 8mm thick pieces.
- Cut off the tough parts of the shiitake mushroom stems.
- Make a flower-shaped cut on the surface of the shiitake mushrooms. This step can be omitted.
- Wash the chrysanthemum, cut off the roots, and cut them into pieces about 10cm long.
- Wash the white leek, cut off the roots, and cut them into pieces about 10cm long.
- Boil the Ito konnyaku (thread konjac), drain in a colander, and drain.
- Cut the grilled tofu into 6 equal pieces.
- Boil everything except the beef and chrysanthemum in warishita (a mixture of soy sauce, mirin, sugar, sake, and water).
- When the carrots and white leek have softened, add the beef and chrysanthemum and simmer for a little longer.
- If the flavor is too strong, add water or kombu dashi to adjust the taste.
- It’s delicious when you dip the ingredients in beaten egg and eat it.
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