[Ingredients] For four servings
18 oz (500g) thin slices of Joshu Wagyu short loin
1 block of broiled tofu
4 shiitake mushrooms
1 pack of shirataki
1 stick of burdock
1 bunch of green leek
Warishita (sukiyaki soup)
4/5 cup (200cc) sake
2/5 cup (100cc) soy sauce
1 3/4 oz (50g) sugar
1. Prepare warishita by mixing sake, soy sauce and sugar.
2. Whittle burdock (see “Yanagawa-nabe”) . Cut onion horizontally in approximately 1/3 in. (7mm) thick slices. Cut leek into segments approximately 2 in. (5cm) in length. Cut off the lower stem of the shiitake mushrooms and slice them diagonally.
3. Cut broiled tofu in bite-size. Coarsely cut and blanche shirataki.
4. Place beef and other ingredients in a sukiyaki pan and add the warishita to simmer. Dip the cooked ingredients in beaten egg before eating.
Recommended cuts: Sirloin, Ribloin, Chuck roll, Shoulder clod, Rib short rib, short plate, gooseneck round, knuckle.