How To Cook Sukiyaki | WAGYU BEEF | FINE & WILD UK

Name: How To Cook Sukiyaki | WAGYU BEEF | FINE & WILD UK
Ingredients: 750ml Dashi Stock (see note below); 200g Japanese Wagyu Sirloin - Sliced thin; 1 tsp Togarashi Spice Mix; 5cm Piece of Ginger, peeled & grated; 1 Garlic Clove, peeled & grated; 1 Red Chilli, de-seeded & finely chopped; 1 tbsp Soy Sauce; 1 tbsp Mirin; 100g Fine Noodles; 1- 2 tbsp Vegetable Oil; 75g Shitake Mushrooms, sliced in half; 75g Enoki or Shimeji Mushrooms (Shimeji Mushrooms can be found in our Exotic Mushroom Mix); 2 Spring Onions, finely sliced on the diagonal; 2 baby Pak Choi, quartered; 1/2 tbsp Black Sesame Seeds; Fresh Coriander Leaves, chopped; Ponzu sauce to serve; GOMA DARE (SESAME SAUCE); 50g Toasted White Sesame Seeds; 130ml Dashi Stock (see note below); 20ml Mirin; 20ml Soy Sauce

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Ingredients

750ml Dashi Stock (see note below)
200g Japanese Wagyu Sirloin - Sliced thin
1 tsp Togarashi Spice Mix
5cm Piece of Ginger, peeled & grated
1 Garlic Clove, peeled & grated
1 Red Chilli, de-seeded & finely chopped
1 tbsp Soy Sauce
1 tbsp Mirin
100g Fine Noodles
1- 2 tbsp Vegetable Oil
75g Shitake Mushrooms, sliced in half
75g Enoki or Shimeji Mushrooms (Shimeji Mushrooms can be found in our Exotic Mushroom Mix)
2 Spring Onions, finely sliced on the diagonal
2 baby Pak Choi, quartered
1/2 tbsp Black Sesame Seeds
Fresh Coriander Leaves, chopped
Ponzu sauce to serve
GOMA DARE (SESAME SAUCE)
50g Toasted White Sesame Seeds
130ml Dashi Stock (see note below)
20ml Mirin
20ml Soy Sauce