How To Make Sukiyaki At Home — Kanto Sukiyaki Recipe
Sukiyaki is a hot pot dish typically enjoyed during the chilly and cold seasons. Its ingredients are seasoned with soy sauce, sugar, mirin, and sake. The most crucial element for Sukiyaki is thinly sliced beef. Additionally, Japanese leek, grilled tofu, Shiitake mushrooms, Shirataki (Konjac noodles), and Shungiku (chrysanthemum greens) are popular ingredients for Sukiyaki.
When making Sukiyaki, it is often said that marbled beef is the best, but it's more important to know which part of the beef suits your preference. If you like a melty, soft texture, Sirloin and Ribeye are great choices. For those preferring lean yet tender meat, Shoulder and Round are perfect. If your preference falls in between, Chuck is the ideal option. If you have the chance to get Japanese Wagyu, especially branded Wagyu beef, be sure to try it in your Sukiyaki!
As with other cuisines that have regional differences, Sukiyaki also varies between eastern (Kanto) and western (Kansai) Japan. In this recipe, we are going to introduce "Kanto-style Sukiyaki," so here are the features.
- "Warishita" is used as the seasoning: For Kanto-style Sukiyaki, Warishita is used as the seasoning base, and the ingredients are simmered in it. Warishita is a sauce made of sugar, soy sauce, mirin, and sake, all of which are mixed together beforehand. In contrast, Kansai-style Sukiyaki doesn’t use "Warishita." Instead, it requires adding seasonings such as sugar and soy sauce one by one while checking the overall taste. This difference stems from the fact that Kanto-style Sukiyaki started its history from "Gyu-nabe (beef hot pot)" in which the ingredients are simmered with a seasoning sauce.
- Overall taste: For Kanto-style Sukiyaki, the ingredients are simmered in Warishita sauce, making it easier to maintain a consistent taste. The combination of soy sauce and sugar gives it a sweet and savory taste that pairs well with white rice!
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Ingredients: It is common to add Japanese leeks to Kanto-style Sukiyaki. Around the beginning of the Meiji period, people were eating "Gyu-nabe," but as refrigeration technology and meat processing methods were immature, the meat had a strong smell. It is said that Japanese leeks were added to get rid of it.
These differences also depend on the places, families, or Sukiyaki-specialty restaurants. Why don’t you choose your favorite ingredients or style to make your Sukiyaki based on our recipe?
Please let us know in the comments below how you enjoyed your Sukiyaki at home!
Overview
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Total servings: 4
Difficulty: Easy
Ingredients
- 300g Thinly Sliced Beef (choose beef specifically intended for Sukiyaki, if possible)
- 300g Grilled Tofu (regular tofu is OK too)
- 2 Japanese Leeks
- 200g Shirataki Noodles
- 3-4 Shiitake Mushrooms
- 100g Shungiku (Chrysanthemum Greens)
- 3-4 Eggs
- Tallow (beef fat) as needed, or cooking oil
- 100ml Soy Sauce (for warishita)
- 100ml Mirin (for warishita)
- 100ml Sake (for warishita)
- 30g Sugar (for warishita)
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