Sukiyaki (with Kansai-style Warishita Sauce)

Name: How to cook Sukiyaki (with Kansai-style Warishita Sauce) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Cuisine: Us

Introduce

Chef :

cookpad.japan

Sukiyaki (with Kansai-style Warishita Sauce)

In the Kansai region, we usually don't use warishita sauce, but we add sugar, soy sauce, sake and other seasonings one at a time. It's bothersome so I combined the ingredients together. Not adding water or dashi stock is the Kansai way, I think. I had good feedback on this dish, so I posted the recipe.

Ingredient

Food ration :

3 servings

500 grams

Thinly sliced beef for sukiyaki

1/4

Chinese cabbage, small

1/2

Onion

1 bunch

Chrysanthemum greens

pack Shiitake mushrooms

pack Enoki mushrooms

Japanese leek

1/2

to 1 block Grilled tofu

pack Shirataki noodles (konnyaku noodles)

Fresh eggs

6 tbsp

●Soy sauce

4 tbsp

or more ●Sugar

5 tbsp

●Sake

Cooking instructions

* Step 1

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.

* Step 2

Cut or slice the ingredients to preferable bite sizes.

* Step 3

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.)