Sukiyaki (with Kansai-style Warishita Sauce). Sukiyaki sauce, also known as Warishita, is a Japanese sauce that defines the flavor of sukiyaki. The main ingredients are sugar, Japanese soy sauce Kanto style uses the same ingredients as the Kansai style. But it does not use Warishita as one united sauce.
If you are familiar with the Japanese hot pot dish, you have probably heard of Shabu Shabu.
Sukiyaki is one of the most popular hot pot dishes in Japan.
It has a sweet and salty flavor.
You can cook Sukiyaki (with Kansai-style Warishita Sauce) using 14 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Sukiyaki (with Kansai-style Warishita Sauce)
- You need 500 grams of Thinly sliced beef for sukiyaki.
- It's 1/4 of Chinese cabbage, small.
- It's 1/2 of Onion.
- Prepare 1 bunch of Chrysanthemum greens.
- Prepare 1 of pack Shiitake mushrooms.
- You need 1 of pack Enoki mushrooms.
- You need 1 of Japanese leek.
- You need 1/2 of to 1 block Grilled tofu.
- It's 1 of pack Shirataki noodles (konnyaku noodles).
- Prepare 1 of Fresh eggs.
- Prepare of For warishita sauce.
- Prepare 6 tbsp of ●Soy sauce.
- Prepare 4 tbsp of or more ●Sugar.
- It's 5 tbsp of ●Sake.
Then add the warishita, and proceed as for the Kanto style. I prefer the Kanto style because I think the meat can get a bit tough with Kansai style - and Interestingly though they talked about making sukiyaki with miso(as opposed to soy sauce) in Yokohama as, according to the program, that is how. In Kansai style, meat is cooked in the pot first, then you add sugar, soy sauce and sake to give the sukiyaki flavour. Then vegetables are added at Cook the beef and shallots (scallions) first, then add warishita, then the remaining vegetables.
Sukiyaki (with Kansai-style Warishita Sauce) instructions
- How to make warishita: In a pot or in the microwave, heat the ● seasonings. If microwaving, microwave for 2 minutes at 500W. Stir well to dissolve the sugar..
- Cut or slice the ingredients to preferable bite sizes..
- Heat a sukiyaki iron pot and melt the beef fat. After the pan is hot, quickly fry several slices of beef. Add the warishita sauce and let it absorb into the beef. (At this point, take a bite! This first bite is particularly great and you can enjoy the great taste of beef.).
- Add vegetables and other ingredients, pour the warishita sauce, and bring to a simmer. Dip in a beaten egg and enjoy!.
In both styles, the flavour of sukiyaki might get too strong. Although Sukiyaki is a Japanese "national" food like sushi, it is different by region. In eastern Japan (Kanto), they use a premixed sauce called "Warishita" Because we are from the west, we make Kansai style Sukiyaki here. In Sukiyaki, you need thinly sliced beef. In a pot, soak the konbu in water for a while.
