Easiest Way to Make Delicious Sukiyaki (with Kansai-style Warishita Sauce)

Easiest Way to Make Delicious Sukiyaki (with Kansai-style Warishita Sauce) Delicious, fresh and tasty.

Sukiyaki (with Kansai-style Warishita Sauce). Authentic Sukiyaki recipe with seared marbled beef and a variety of vegetables including enoki, shungiku, and napa cabbage cooked in a soy sauce broth. If you are familiar with the Japanese hot pot dish, you have probably heard of Shabu Shabu. Sukiyaki is one of the most popular hot pot dishes in Japan.

The main ingredients are sugar, Japanese soy sauce Kanto style uses the same ingredients as the Kansai style.

But it does not use Warishita as one united sauce.

In a pot, soak the konbu in water for a while.

You can cook Sukiyaki (with Kansai-style Warishita Sauce) using 14 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Sukiyaki (with Kansai-style Warishita Sauce)

1. Prepare 500 grams of Thinly sliced beef for sukiyaki.

2. Prepare 1/4 of Chinese cabbage, small.

3. You need 1/2 of Onion.

4. Prepare 1 bunch of Chrysanthemum greens.

5. It’s 1 of pack Shiitake mushrooms.

6. You need 1 of pack Enoki mushrooms.

7. Prepare 1 of Japanese leek.

8. You need 1/2 of to 1 block Grilled tofu.

9. It’s 1 of pack Shirataki noodles (konnyaku noodles).

10. It’s 1 of Fresh eggs.

11. You need of For warishita sauce.

12. Prepare 6 tbsp of ●Soy sauce.

13. You need 4 tbsp of or more ●Sugar.

14. It’s 5 tbsp of ●Sake.

Bring the pot to a boil.

After it boils, take out the konbu and add all the ingredients to the pan.

Then add the warishita, and proceed as for the Kanto style.

I prefer the Kanto style because I think the meat can get a bit tough with Kansai style - and Interestingly though they talked about making sukiyaki with miso(as opposed to soy sauce) in Yokohama as, according to the program, that is how.

Sukiyaki (with Kansai-style Warishita Sauce) step by step

1. How to make warishita: In a pot or in the microwave, heat the ● seasonings. If microwaving, microwave for 2 minutes at 500W. Stir well to dissolve the sugar..

2. Cut or slice the ingredients to preferable bite sizes..

3. Heat a sukiyaki iron pot and melt the beef fat. After the pan is hot, quickly fry several slices of beef. Add the warishita sauce and let it absorb into the beef. (At this point, take a bite! This first bite is particularly great and you can enjoy the great taste of beef.).

4. Add vegetables and other ingredients, pour the warishita sauce, and bring to a simmer. Dip in a beaten egg and enjoy!.

The cooking sauce for Sukiyaki is just shoyu (Japanese Soy Sauce) and sugar, +/- a dash of sake.

But it's the flavours of the beef, negi, shiitake and shungiku that combine to make the rich and unique sukiyaki flavour.

Sukiyaki is cooked on the table in a cast iron sukiyaki pan over a gas flame, or a.

In Kansai style, meat is cooked in the pot first, then you add sugar, soy sauce and sake to give the sukiyaki flavour.

Then vegetables are added at Cook the beef and shallots (scallions) first, then add warishita, then the remaining vegetables.