Sukiyaki Recipe (with Wagyu & Kinoko-rui)

Wagyu and Kinoko-rui Sukiyaki

In Japan all these delicious kinoko (Japanese mushroom) varieties are FRESH and in the local supermarket (and so much cheaper than overseas!) so tonight we're gonna eat them all! The wagyu beef was a gift, so we decided to use it for sukiyaki...
By the way, did you know Sukiyaki is SO EASY it's just 3 steps?


3-step Sukiyaki
 Step 1:  fry beef fat to grease the pan.  Add sauce.

Step 2:  Add some of each ingredient...

 Step 3:  Add shungiku.  It's now time to eat!

Wagyu Kinoko-rui Sukiyaki (full recipe)

• Wagyu Beef, thinly sliced
• Grilled Tofu
• Negi (Shallots or scallions)
• Fresh Shiitake mushrooms
• Shimeji Mushrooms
• Enoki Mushrooms
• a bunch of Shungiku (Spring Chrisanthemum leaves)
• 1 package Ito-Konnyaku (Konnyaku noodles, also called Shirataki)

• A chunk of Beef Fat
• 1/3 cup Japanese Soy Sauce & 1/4 cup sugar & 3/4 cup water(and more of each for later)                                            OR a bottle of Sukiyaki sauce
• Sake (as much or little as you like)

• A bowl of steamed rice for each person
• A raw egg in a small bowl for each person

Preparation: Prepare ingredients and place on a large platter:

Tofu: slice into 1 inch cubes

Negi: slice diagonally 2 inches

Shiitake: stem removed, halved if big

Shungiku: Fill a bowl with water in the sink.  Submerge shungiku, dunking well. (this also freshens them) cut into 3-4 inch lengths.

Place cooking equipment on the table.  Set out egg bowls and rice bowls and chopsticks for each person.  Each person whisks their egg with chopsticks and waits in anticipation.

1. Heat Sukiyaki Pan and fry beef fat to grease the pan.  Add sauce ingredients (or 2/3 of a bottle of sauce) and a dash of sake.
2. Add some of each ingredient (beef, tofu and vegetables *except for shungiku) each in their own position in the pan.  Keep it tidy. 
3. Allow to cook for 1-2 min and then add shungiku.  It's now time to eat!  Everyone takes something from the pan with their chopsticks, dips in raw egg and eats.

Keep the pan only just simmering as you enjoy your sukiyaki.  When most of the ingredients are gone, add more of each ingredient, pushing the cooked ingredients to one side (still keeping it tidy).  Add some more sake and sauce mixture.


The ingredients:

I don't think I've ever eaten such expensive wagyu in my life!

It is so tender it almost melts in your mouth.  

Wagyu is sooo filling, (due to high fat content) this was enough wagyu for maybe 8-10 people.  

There was just three adults eating... we did NOT eat it all!

I thought it interesting that the Sukiyaki Pan is made by an Italian company, possibly in Italy??


This is my second Sukiyaki Post...I think I must really LOVE SUKIYAKI!
By the way, this style of making Sukiyaki is from a friend from Yamagata.
For my mother's style of sukiyaki, (kansai) with a cooking video click here