Wiki recipe, completed by Totsuki AI
Tosa Wagyu Sukiyaki in Tomato Consommé
Jōichirō's competition sukiyaki — wagyu cooked in a tomato consommé warishita enriched with cultured butter
- Difficulty
- Total time
- 1 h
- Hands-on
- 50 min
- Cost
- ¥¥¥¥
- Servings
- 4
Equipmentsukiyaki pan or cast-iron skillet, saucepan, portable burner
Tasteumami, rich, sweet
Ingredients
+ added by Totsuki AI. ≈ amount estimated by Totsuki AI.
- 400 g Tosa wagyu slices (amount estimated)
- 300 ml tomato consommé, clarified tomato water simmered with stock (amount estimated)
- 30 g cultured butter (amount estimated)
- 100 ml sweet soy simmering sauce, warishita: 50 ml soy, 50 ml mirin, 2 tbsp sugar (amount estimated)
- 8 shiitake, sliced (amount estimated)
- 300 g tofu, grilled, in blocks (amount estimated)
- 200 g shirataki (amount estimated)
- 1 negi, sliced (added by Totsuki AI)
- 4 eggs, beaten, for dipping (amount estimated)
Method
+ step written by Totsuki AI.
- 1
Mix the tomato consommé with the warishita.+
- 2
Melt the butter in the sukiyaki pan and briefly sear a few slices of beef, then pour over some of the sauce.+
- 3
Add the tofu, shiitake, shirataki and negi and simmer gently.+
- 4
Add the remaining beef a little at a time, cooking each slice just until rosy, and dip into beaten egg to eat.+
Food safety
- The dipping egg is raw — use very fresh, pasteurised eggs.