Recipe by Hideki Hiwatashi
50ml of soy sauce
100ml of rice vinegar
40g of sugar
200g of Wagyu, finely sliced (L.A. FARMS Wagyu Karubi)
120g of onion, sliced
100g of tofu, cut into 4 pieces
40g of shiitake mushrooms
40g of enoki mushrooms
40g of nameko mushrooms (if you cannot find these mushrooms, any exotic mushrooms will do)
40g of leek, thickly sliced diagonally
40g of Chinese cabbage, halved
20g of Baby Spinach leaves (Mizuna leaves used in the images)
1. For the sukiyaki sauce, combine the soy sauce, rice vinegar and sugar together in a pan and stir well until thoroughly combined.
2. Using the point of a sharp knife, carve decorative indentations into the shiitake mushroom and add this to the pan along with the other mushrooms, onions, leek, Chinese leaf and tofu. Place over a medium heat and bring up to the boil, then add the beef to the pan, cover with a lid and simmer gently for 3–5 minutes
3. Remove the pan from the heat and place in the centre of the table. Remove the lid, garnish with the Baby Spinach leaves and serve directly from the pan.