Washugyu shabu shabu with bone marrow, beef broth, butter lettuce, pickled onions, and sesame seeds.
by Chef Chef Andrew Kedziora of Stake Chophouse & Bar
This recipe was made in partnership with Washugyu.
Sukiyaki Broth
INGREDIENTS
- 1 cup Sake
- 1 cup Soy
- 1 cup Mirin rice wine
- 1/2 cup Brown sugar
METHOD
- In a small pot, bring all ingredients to a simmer and then reserve.
To set up:
- Bone marrow
- Beef broth
- Butter lettuce
- Pickled onions
- Sesame seed
- Tenderloin sliced thin with very sharp knife.
To Serve
- Roast bone marrow in oven. Add to a small vessel the marrow and hot beef stock, season with sukiyaki reduction.
- Serve with thinly sliced meat, lettuce cups and assorted garnish.
- Dip meat in hot broth until desired doneness and eat.
