A5 Wagyu Sukiyaki

Ingredients

• 1300g A5 wagyu beef, thinly sliced
• 21 block firm tofu, cubed
• 31 pack shirataki noodles
• 44 napa cabbage leaves, chopped
• 52 spring onions, cut into 3cm pieces
• 61 bunch enoki mushrooms
• 72 shiitake mushrooms, sliced
• 8Warishita sauce: 100ml soy sauce, 100ml mirin, 50ml sake, 2 tbsp sugar
• 9Beef tallow or butter for the pan
• 104 raw eggs (for dipping)

Instructions

1. 1Prepare the warishita: combine soy sauce, mirin, sake, and sugar in a small pot; heat gently until sugar dissolves. Set aside.
2. 2Heat a cast-iron or sukiyaki pan at the table; melt a little beef tallow or butter.
3. 3Sear 2-3 wagyu slices in the pan briefly, then pour over a little warishita.
4. 4Add tofu, cabbage, spring onions, mushrooms, and shirataki noodles around the beef.
5. 5Simmer gently in the warishita sauce until all ingredients are cooked through.
6. 6Each diner dips their portion into a raw beaten egg before eating — the heat of the beef cooks it slightly.
7. 7Replenish ingredients and sauce as needed throughout the meal.
8. 8Serve with steamed Japanese rice.