Kansai-style Sukiyaki
ID: 369c4589...
A classic Japanese hot pot dish featuring tender marbled beef, fresh vegetables, mushrooms, and grilled tofu simmered in a sweet and savory sauce, then dipped in raw beaten egg for a rich, silky texture.
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🍳 Cooking Flow
Prep the tofu, mushrooms, onions, and spring onions, and parboil the konjac noodles. → Sear the first batch of beef slices with sugar and soy sauce, and eat them dipped in raw egg. → Arrange the remaining vegetables, mushrooms, tofu, and konjac noodles in the pan. → Season the ingredients with sugar, soy sauce, and sake, simmering until fully cooked. → Finish the meal by simmering udon noodles in the flavorful leftover sauce.
Cooking Steps
Brief Cooking Order
Prep the tofu, mushrooms, onions, and spring onions, and parboil the konjac noodles. → Sear the first batch of beef slices with sugar and soy sauce, and eat them dipped in raw egg. → Arrange the remaining vegetables, mushrooms, tofu, and konjac noodles in the pan. → Season the ingredients with sugar, soy sauce, and sake, simmering until fully cooked. → Finish the meal by simmering udon noodles in the flavorful leftover sauce.
Introduction
A classic Japanese hot pot dish featuring tender marbled beef, fresh vegetables, mushrooms, and grilled tofu simmered in a sweet and savory sauce, then dipped in raw beaten egg for a rich, silky texture.
Step 1
Cut the grilled firm tofu (yaki dofu) into bite-sized pieces.
Step 2
Remove the stems from the shiitake mushrooms and cut the caps into bite-sized pieces.
Step 3
Trim the roots off the enoki mushrooms and tear them into smaller bundles.
Step 4
Slice the white parts of the spring onion leaves diagonally, and cut the green parts into 5 cm (2-inch) pieces.
Step 5
Slice the onion perpendicular to the grain into 1.5 cm (1/2-inch) thick slices.
Ingredients List
Important Notes
Always add sugar before soy sauce when seasoning to ensure sweetness penetrates the ingredients.
Avoid adding water to the pan; use sake instead to adjust the liquid level and prevent the sauce from becoming bland.
Each time you add fresh ingredients, season them again with sugar and soy sauce to maintain a balanced flavor.
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