© Felix Dol Maillot
Wagyu Sukiyaki
Like pot-au-feu, fondue and other stews, sukiyaki is a comforting dish ideal for winter. Discover this Japanese fondue with this simple, tasty recipe from Japanese chef Yuji Mikuriya.
This recipe by Yuji Mikuriya, chef of the Ojii restaurant in Paris, is taken from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.
- Serves 5
- Preparation time: 30 min
- Cooking time: 10 min
Ingredients for Yuji Mikuriya 's wagyu sukiyaki
- 500 g wagyu flank steak, thinly sliced
- Neutral oil
- 150 g shiitake mushrooms
- 150 g eryngiis
- 150 g shimeji
- 150 g watercress
- 150 g salsify
- 150 g leeks
For the sukiyaki broth
- 25 cl water
- 25 cl sake
- 25 cl mirin
- 35 cl soy sauce
- 5 cl rice vinegar
- 50 g white sugar
For the dressing
- 5 egg yolks
- 15 g shichimi (Japanese spice blend )
Steps for Yuji Mikuriya 's wagyu sukiyaki
- Sukiyaki broth: combine the ingredients, bring to the boil and simmer for a moment to allow the alcohol to evaporate completely.
- Wagyu: in a hot frying pan, snake the beef slices in a little neutral oil.
- Add the vegetables to the stock and marinate for 5 min.
- Presentation: arrange the vegetables and sukiyaki broth in each soup plate, add the meat, an egg yolk and the shichimi.
Chef's tip:
"When in season, you can grate some Ventoux black truffle, which will play its role perfectly as a flavor enhancer. "
Forfurther information:
- Ojii, 6 rue Perronet, 75007 Paris 7
- 12.5/20 in the Livre des 109
- Read Gault&Millau's review of Ojii
