The iconic Tokyo ritual of traditional sukiyaki, elevated by beautifully marbled wagyu zabuton, seared in a caramelized warishita sauce and coated in silky raw egg.
Ingredients
- 600 g wagyu beef chuck flap (zabuton)
- 20 g wagyu beef tallow
- 350 ml sukiyaki warishita sauce
- 300 g yakidofu grilled firm tofu
- 200 g shirataki konjac noodles
- 2 pieces negi Japanese leek
- 2 pieces sweet yellow onion
- 8 pieces fresh shiitake mushrooms
- 150 g fresh enoki mushrooms
- 1 bunch shungiku edible chrysanthemum greens
- 4 pieces ultra-fresh large organic free-range eggs
Method
- Thoroughly rinse all the vegetables. Slice the Japanese leeks on a bias into uniform, bite-sized pieces. Peel the sweet yellow onions and cut them into thick wedges. Cut the grilled firm tofu into even cubes. Trim the fibrous stems from the shiitake mushrooms and carve a decorative star pattern onto each cap. Trim the root base of the enoki mushrooms and gently separate them into small bundles. Pick the tender leaves from the edible chrysanthemum greens.
- Drop the shirataki konjac noodles into a pot of boiling water for one minute to remove their packaging aroma. Drain immediately in a fine-mesh sieve, rinse under cold running water, and cut them in several places with kitchen shears for easier serving.
- Crack the ultra-fresh eggs into individual serving bowls. Beat each egg very lightly with chopsticks to loosely blend the yolk and white while keeping a glossy, marbled texture.
- Set a cast-iron pot or skillet over medium heat. Add the wagyu beef tallow and rub it steadily over the entire bottom and sides until a thin, sizzling film coats the pan. Remove any remaining unmelted tallow.
- Arrange the sweet yellow onion wedges and Japanese leek pieces flat-side down against the hot cast iron. Sear undisturbed for two to three minutes until nicely browned and aromatic.
- Push the vegetables toward the edges of the skillet. Lay the thin slices of wagyu beef chuck flap (zabuton) flat in the center. Immediately pour a ladle of sukiyaki warishita sauce directly over the meat. Let the sauce bubble and glaze the beef for fifteen to twenty seconds, flip gently, sear for another ten seconds, then transfer the meat out while it is still tender and pink.
- Immediately dip the piping-hot meat into the bowl of beaten egg. Coat it thoroughly in the creamy yolk and enjoy right away to savor the temperature contrast and melting marbling.
- Lower the heat to medium-low. Scatter the grilled firm tofu cubes, shiitake mushrooms, enoki mushrooms, and shirataki konjac noodles into the simmering pan juices, keeping the noodles well away from the beef. Pour in the remaining sukiyaki warishita sauce and simmer for five minutes until the tofu and mushrooms absorb the rich cooking liquid.
- Top with the edible chrysanthemum leaves at the very last moment. Let them wilt in the steam for thirty seconds to preserve their vibrant green color and fresh bitterness. Continue cooking the remaining beef slices in small batches as you eat, dipping each in fresh egg before enjoying.
Nutrition
Per serving
- Energy
- 790.8 kcal
- Protein
- 57.29 g
- Carbohydrate
- 54.19 g
- Fat
- 37.94 g
- Fibre
- 6.29 g
- Calcium
- 134.83 mg
- Iron
- 3.88 mg
- Magnesium
- 150.32 mg
