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Sukiyaki, Kanto version
Cooking time / Within 30 minutes
Nutrition Info (1 serving)
Energy | : | 866 Calories |
Protein | : | 29.2g |
Fat | : | 43.1g |
Carbohydrate | : | 82.6g |
Calcium | : | 167mg |
Salt equivalent | : | 7.69g |
Sukiyaki is one of the most popular typical Japanese dishes. Unlike the Kansai (Western) version that seasons the ingredients by adding sugar and soy sauce while eating, the Kanto (Eastern) version uses "Warishita," a pre-blended sauce, for seasoning.
Ingredients (2 servings)
50g/1.8oz Malony |
200-300g/7.1-11oz beef (thinly sliced) |
1/2 bunch Shungiku (garland chrysanthemum) |
1/8 Napa cabbage |
1 white leek |
100g/3.5oz Enoki mushrooms |
1 small burdock |
100g/3.5oz bamboo shoots (boiled) |
30g/1.1oz carrot |
2 eggs |
<Warishita> |
100ml Dashi (stock of kombu, fish, etc.) |
100ml Mirin |
100ml soy sauce |
3-4 tablespoons sugar |
<Usu-warishita> |
200ml Dashi |
1 tablespoon soy sauce |
1 tablespoon Japanese sake |
Directions
1. | Prepare Warishita and Usu-warishita by warming the ingredients in separate small pans. Once they begin to simmer, turn off the heat. |
2. | Cut the beef, Shungiku, and Napa cabbage into bite-size pieces. Cut the white leek diagonally into 1cm/0.4in thick slices. Separate the Enoki mushrooms into small bunches. Chop the burdock into thin strips and immerse them in water. Cut the bamboo shoots in half lengthwise and then into slices. Cut the carrot diagonally into thin slices. |
3. | Pour half of the Warishita into a Sukiyaki pot and turn on the heat. When it boils, reduce the heat to low. |
4. | Put the ingredients into the pot. When they are cooked, dip them into the lightly beaten egg and eat. |
5. | When the Warishita boils down, add Usu-warishita to adjust the taste. |
For a pot dish with a strong flavor like Sukiyaki, using parboiled Malony allows the flavor to be absorbed to achieve the perfect seasoning.