Wagyu is perfect for hot pot especially when the soup base is simple and clear. This version is visually appealing, with a sparkling clear coriander (cilantro) and mushroom broth. The cooking couldn’t be simpler – just a 10-second swish through the simmering liquid.
1 beef femur bone, cut into 8cm (3 in) segments, soaked for 30 minutes to purge blood
4 slices ginger, 3mm (1/8 in) thick
1/2 onion, sliced 1cm (1/2 in) thick
1/4 daikon, sliced thinly (about 1/2 cup)
4 stalks Chinese celery, diced
4 dry shiitake mushrooms, soaked
1/2 bunch coriander (cilantro), preferably root on, separated into stalks
230g (8 oz) Westholme picanha, placed in freezer for 10 minutes
Shacha sauce (Chinese barbecue sauce)
In a stock pot, cover beef bone with cold water. Bring to a boil and let boil for 3 minutes until a layer of gunk forms. Remove bone and reserve. Discard the rest of the water. Rinse beef bone in cold water until water runs clear.
In a pressure cooker or instant pot, cover beef bone with 4 litres / 4 qt water. Add ginger and onion. Cook at high pressure for 45 minutes. Release and strain.
In a donabe (Japanese claypot), bring stock to a simmer. Add daikon and simmer on medium heat until tender, about 15 minutes. Add the Chinese celery, shiitake mushrooms, and cilantro. Season to taste with salt, sugar, and mushroom powder.
To serve, place slices of raw wagyu picanha into the simmering broth and swish until barely cooked, about 10 seconds. Eat with Shacha sauce.
"Wagyu is perfect for hot pot especially when the soup base is simple and clear."
– Lucas Sin