Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, our family's kansai-style sukiyaki. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Great recipe for Our Family's Kansai-style Sukiyaki. This recipe was inspired by my mother who was born in the Kansai region. It goes great with udon or soba noodles. Take your time getting all the ingredients into order and start once the meat hits the pan!
Our Family's Kansai-style Sukiyaki is one of the most well liked of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Our Family's Kansai-style Sukiyaki is something that I’ve loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can have our family's kansai-style sukiyaki using 14 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Our Family's Kansai-style Sukiyaki:
- Make ready 500 grams Beef
- Get 1 Suet (or a piece of beef fat)
- Make ready 1 Japanese leek (cut diagonally)
- Make ready 1 Greater burdock (cut into long thin slices)
- Make ready 1/4 head Chinese cabbage (nappa)
- Make ready 1 block Grilled tofu
- Make ready 5 servings Shrataki konnyaku noodles
- Prepare 1 bunch Enoki mushrooms
- Make ready 4 Shitake mushrooms
- Take 1/2 Maitake mushrooms
- Make ready 1 bunch Garland chrysanthemum
- Make ready 1 Sugar
- Prepare 1 mix together in the pot. Warishita sauce (1 part soy sauce, 1 part mirin, 1 part sake)
- Make ready 4 Eggs
Reduce the heat and add the sugar. Note that the sauce is not made beforehand. There is no need to cook the shirataki noodles before adding to the pot. Olive oil is used in lieu of the traditional tallow.
Steps to make Our Family's Kansai-style Sukiyaki:
- Cut the tofu into 1/8 sized pieces and burdock into long thin slices. Cut the leek diagonally and drain the water from the shirataki noodles.
- Twist the stem off the shitake mushrooms and cut an X shape into the head. Pull apart the maitake mushrooms, and cut the cabbage and garland into an easy to eat size.
- Heat the pot then melt the tallow and spread out.
- Sprinkle a little sugar on the meat and spread it out on the pan. Pour some sukiyaki sauce on and cook. Go ahead and eat once the meat is cooked♪
- Continue putting meat in and cooking it along with the leek and burdock (like you're frying them).
- Place your remaining ingredients in the pot, pour the rest of the sukiyaki sauce in and let simmer. Feel free to add some sugar to it. If the flavor is too strong you can add sake or water.
- Mix the cooked ingredients with egg and eat.
- And finally I recommend adding in a little kombu (kelp) dipping sauce and soba noodles☆
There is no need to cook the shirataki noodles before adding to the pot. Olive oil is used in lieu of the traditional tallow. How to Make Kansai-style Sukiyaki 関西風すき焼きの作り方 We would appreciate it if you could add subtitles for this video! http://www.youtube.com/timedtext. (Warishita is often not used in Kansai style sukiyaki.) Our recipe is "Kanto style" and also includes how to make warishita from scratch. Sukiyaki is usually cooked in a cast iron pot on a low heat. Most commonly, it's set on a heat source in the middle of the table.
So that’s going to wrap this up with this special food our family's kansai-style sukiyaki recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
