Wagyu beef recipe


Ingredients (Serves 4)

Thinly sliced beef 500g
Beef fat 20g
Shirataki noodles 200g
Shimonita Negi (Scallions) 200g
Fresh shiitake mushrooms 6 caps
Greens (Chinese cabbage, shungiku, etc.)  As desired
Sukiyaki sauce  
– Soy sauce 50g
– Mirin 40g
– Sake 40g
– Sugar 20g
– Water 60g

Cooking method

  1. 30 minutes before cooking, take the beef out of the refrigerator to bring it to room temperature.
  2. Cut up the shirataki noodles and chop the vegetables into chunks.
  3. Melt the beef fat in a warm pot. Place and spread a few strips of the beef in the pot one strip at a time and sprinkle some sugar on top.
  4. Pour some of the sukiyaki sauce over the meat. Flip over to cook the other side and enjoy the meat while still hot.
  5. After finishing the meat, place the vegetables and shirataki noodles into the pot. Add the rest of the sukiyaki sauce, and add more water and sugar if needed.
  6. Create some space in the pot so you can add more meat. Cook lightly and serve.
  7. You can dip the cooked ingredients in beaten raw egg. Cubed tofu can also be cooked together with the vegetables. Add cooked udon noodles or rice to enjoy the leftover sauce.

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