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Sukiyaki with truffle

This recipe for sukiyaki is very luxurious and rich in truffle. In this recipe, Luke uses premium aged rice vinegar and Kajita Purple Label soy sauce.

Creation by Luke French, JÖRO*, Sheffield, United Kingdom.

Makes 1400g.

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Allergens and dietary requirements

  • Sesame seed
  • Fish
  • Gluten
  • Soy

Ingredients

850
g
mineral water
22
g
porcini stock powder
22
g
powdered dashi
150
g
soy sauce
30
g
arrowroot
60
g
rice vinegar
120
g
mirin
60
g
smoked maple syrup
40
g
black truffle
40
g
juice from Koji-fermented shiitake mushrooms
5
g
sesame oil
50
g
roasted wagyu fat

Scale recipe

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