JAPANESE WAGYU SUKIYAKI

Servings: 2 Prep Time: 1 Hour 30 Mins Cook Time: 10 Mins Total Time: 1 Hour 40 Mins

INGREDIENTS

750ml Dashi Stock (see note below)
200g Japanese Wagyu Sirloin - Sliced thin
1 tsp Togarashi Spice Mix
5cm Piece of Ginger, peeled & grated
1 Garlic Clove, peeled & grated
1 Red Chilli, de-seeded & finely chopped
1 tbsp Soy Sauce
1 tbsp Mirin
100g Fine Noodles
1- 2 tbsp Vegetable Oil
75g Shitake Mushrooms, sliced in half
75g Enoki or Shimeji Mushrooms (Shimeji Mushrooms can be found in our Exotic Mushroom Mix)
2 Spring Onions, finely sliced on the diagonal
2 baby Pak Choi, quartered
1/2 tbsp Black Sesame Seeds
Fresh Coriander Leaves, chopped
Ponzu sauce to serve

GOMA DARE (SESAME SAUCE)

50g Toasted White Sesame Seeds
130ml Dashi Stock (see note below)
20ml Mirin
20ml Soy Sauce

Note: The dashi stock for this recipe was made with a 10g sachet of powdered dashi stock and 1 litre of boiling water. If you prefer, you can make the stock with a piece of dried kombu (approx 5cm x 7cm) soaked in 1 litre of cold water for 8 hours. Pour the soaked kombu and water into a saucepan and bring to the boil. Just before boiling, remove the kombu and discard it.

This delicious and authentic Wagyu beef Sukiyaki recipe requires some time to prepare but is well worth the effort once mastered.

METHOD

STEP ONE

Thoroughly coat the Wagyu with the togarashi spice blend, cover and refrigerate for 1 hour.

STEP TWO

Make the Goma dare by placing the toasted sesame seeds, dashi stock, mirin and soy sauce in a small food processor and process into a smooth sauce. Put into a small serving bowl and set aside.

STEP THREE

Add the ginger, garlic, chilli, soy sauce and mirin to a small bowl, stir to combine and set aside.

STEP FOUR

Cook the noodles according to the packet instructions, rinse in cold water to prevent them sticking together and set aside.

STEP FIVE

Add the vegetable oil to a wok or large frying pan and place over a high heat. When the oil is almost smoking add the beef in two batches and stir fry for one minute. Remove and set aside to rest.

STEP SIX

If necessary add a little more oil to the pan and briefly stir fry the mushrooms, spring onion and pak choi and set aside.

STEP SEVEN

Add the garlic, chilli, ginger and soy mix to the empty pan and cook for 1minute. Then add the dashi stock and any meat juices from the rested wagyu to the pan, bring to the boil and turn off the heat.

TO SERVE

Divide the noodles and arrange in a ‘nest’ at the bottom of two bowls. Pour over the broth and arrange the vegetables and meat on top.Sprinkle with sesame seeds and chopped coriander and serve immediately,alongside bowls of Goma dare (sesame sauce) and ponzu sauce for dipping.