Wagyu Sukiyaki

2/6/24, 8:30 AM

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

These recipes might interest you

Easy

Spiti Sou Tarama

Greek chef Paul Evangelopoulos reveals the secrets of Spiti Sou's tarama in this recipe.

Easy

Snacked langoustines and crispy pig's trotters

Toulouse chef Yochen Larger offers a land-sea recipe combining langoustines and pig's trotters on a purée with a full-bodied bisque.

Easy

Grilled Figatellu with crispy breadcrumbs

For his recipe, chef Marc-Antoine Chabaut layers panisse, grilled Corsican sausage, Greek yogurt condimented with preserved lemon and harissa, and a herb salad to finish.