1) Drop the roots of Seri (Shungiku or watercress) and cut them to 4 to 5 cm of length. Cut fried tofu into bite-sized pieces. Cut tomatoes into wedges.

Cut leek diagonally. 2) Put the ingredients of the Sukiyaki stock and half of the leek in a pan and boil. When boiled, add the beef, and cook through, then enjoy leek and meat first.

3) Skim off the scum from the pan and add tofu. When the broth is boiled, turn down the heat and boil for 2 minutes until the tofu is fully heated, then add the rest of the ingredients and warm through. *Adding tomato to the ordinary ingredients gives a little lightness and freshness (light sourness) which improves the compatibility with wine.

Recommended Wine Pairing