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. |
