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How to make sukiyaki in Kanto style 〜Miki’s Kitchen〜
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#washoku #japanesefoods #sukiyaki
This dish has become really popular all over the world. You might know it, too.
“Suki” means “spade”. In the Edo period people grilled meat and vegetables using farming spade. That’s why this dish is called “sukiyaki”. In that time eating meat was prohibited, so people ate it while hiding in sheds or other secluded places.
There are Kansai-style and Kanto-style sukiyaki. Today, I'm going to show you Kanto-style.
The main characteristic of Kanto style sukiyaki is the use of a sweet sauce called warishita.
Another difference from Kansai style is that the ingredients are simmered rather than fried.
Today I’m gonna show you how to make “warishita”, but if you don’t have time to make it, you can use this kind of ready-made warishita. You can buy it at most Japanese supermarkets. It’s very handy!
0:47 start cooking
7:53 tasting
~ Ingredients for 2 servings ~
200g of thinly sliced beef
3 leaves of Chinse cabbage
1/2 of white spring onion
1 bundle (80g) of komatsuna
100g of shimeji mushrooms
100g of shirataki (konnyaku noodles)
1/2 cho (150g) of grilled tofu
3 Tbsps of crystal sugar
5 Tbsps of sake
5 Tbsps of mirin
5 Tbsps of soy sauce
100ml of dashi stock
2 of eggs
~Directions~
1. Wash komatsuna and remove the stem, then cut into about 4cm long.
2. Remove the hard tip of shimeji mushrooms and separate them.
3. Cut hakusai or Chinese cabbage into bite size pieces. Then cut white spring onion diagonally.
mirin and heat it on high heat until boils.
6. When it comes to boil, turn down the heat and add soy sauce and zarame or crystal sugar.
7. Heat it on medium heat until zarame melts.
8. Make sukiyaki. Place warishita in a pot, and heat it. When it comes to boil add beef, yakidofu,
shirataki, shimeji mushrooms, white spring onion, Chinese cabbage and komatsuna.
9. Simmer them until they are cooked.
10. Crack an egg in a cup and beat it.
11. Serve sukiyaki and dip in egg mixture, and eat!
You can see other winter dishes.
If you want to cook with me, come to my kitchen in Osaka!
This dish has become really popular all over the world. You might know it, too.
“Suki” means “spade”. In the Edo period people grilled meat and vegetables using farming spade. That’s why this dish is called “sukiyaki”. In that time eating meat was prohibited, so people ate it while hiding in sheds or other secluded places.
There are Kansai-style and Kanto-style sukiyaki. Today, I'm going to show you Kanto-style.
The main characteristic of Kanto style sukiyaki is the use of a sweet sauce called warishita.
Another difference from Kansai style is that the ingredients are simmered rather than fried.
Today I’m gonna show you how to make “warishita”, but if you don’t have time to make it, you can use this kind of ready-made warishita. You can buy it at most Japanese supermarkets. It’s very handy!
0:47 start cooking
7:53 tasting
~ Ingredients for 2 servings ~
200g of thinly sliced beef
3 leaves of Chinse cabbage
1/2 of white spring onion
1 bundle (80g) of komatsuna
100g of shimeji mushrooms
100g of shirataki (konnyaku noodles)
1/2 cho (150g) of grilled tofu
3 Tbsps of crystal sugar
5 Tbsps of sake
5 Tbsps of mirin
5 Tbsps of soy sauce
100ml of dashi stock
2 of eggs
~Directions~
1. Wash komatsuna and remove the stem, then cut into about 4cm long.
2. Remove the hard tip of shimeji mushrooms and separate them.
3. Cut hakusai or Chinese cabbage into bite size pieces. Then cut white spring onion diagonally.
mirin and heat it on high heat until boils.
6. When it comes to boil, turn down the heat and add soy sauce and zarame or crystal sugar.
7. Heat it on medium heat until zarame melts.
8. Make sukiyaki. Place warishita in a pot, and heat it. When it comes to boil add beef, yakidofu,
shirataki, shimeji mushrooms, white spring onion, Chinese cabbage and komatsuna.
9. Simmer them until they are cooked.
10. Crack an egg in a cup and beat it.
11. Serve sukiyaki and dip in egg mixture, and eat!
You can see other winter dishes.
If you want to cook with me, come to my kitchen in Osaka!
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