Recipes

TOP > Recipes > Sukiyaki, Kanto version

Sukiyaki, Kanto version

Cooking time / Within 30 minutes

Sukiyaki, Kanto version

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.

Top of Page

Contact Us    ©Malony