TOP > Recipes > Sukiyaki, Kansai version
Sukiyaki, Kansai version
Cooking time / about 25 minutes
Nutrition Info (1 serving)
Energy | : | 851 Calories |
Protein | : | 31.3g |
Fat | : | 47.7g |
Carbohydrate | : | 59.3g |
Calcium | : | 257mg |
Salt equivalent | : | 6.4g |
Sukiyaki is one of the most popular traditional Japanese dishes.
Unlike the Kanto (Eastern) version that uses "Warishita," a pre-blended sauce, for seasoning, the Kansai (western) version seasons the ingredients by adding sugar and soy sauce while eating.
Ingredients (4 servings)
50g/1.8oz Malony |
1/4 Chinese cabbage |
2 leeks |
1 grilled tofu |
1 bunch of chrysanthemum greens |
1 head of enoki mushroom |
4 shiitake mushrooms |
Some beef tallow |
400g/14oz beef (thinly sliced) |
< A > |
170ml Soy sauce |
170ml Mirin |
150ml Japanese sake |
5 tablespoons sugar |
Sugar to taste |
Soy sauce to taste |
4 eggs |
Directions
1. | Soak the Malony in hot water for 5 minutes or boil it for 2-3 minutes. |
2. | Cut the ingredients into bite-sized pieces. |
3. | Put the beef tallow into a hot pan and spread the beef while cooking. When beef turns brown, add ingredients from < A >, and then boil the Malony, vegetables, tofu, mushrooms. Season with sugar and soy sauce as you like. |
4. | When they are cooked, dip them into the lightly beaten eggs and eat. |