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Kansai-Style Sukiyaki
Serves 2–3 · About 35 min
Kansai-style sukiyaki: no warishita sauce is made first. Instead, pour sugar and soy sauce right onto the beef as it cooks.
⚠️ This dish uses raw eggUse eggs with no cracks that are within their best-before date (in Japan, the date on eggs shows how long they can be eaten raw). Keep eggs in the fridge, and eat right after cracking them. It’s safer for young children, older people and anyone who is unwell not to eat raw egg.
① Pre-boil the shirataki→② Cut the vegetables and tofu→③ Get the eggs ready and cook the meat→④ Simmer the vegetables and tofu→⑤ Cook the rest of the meat
What to buy
Meat & eggs
Vegetables
Tofu & konnyaku
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How to make it
1
Pre-boil the shirataki
- Put 500 ml water in a pot and bring to a boil over high heat. Add the shirataki and boil 2 minutes
- Pour into a colander, drain off the water, and let cool until you can touch it
- On the cutting board, cut 2–3 times into easy-to-eat lengths
How to tell it's doneThe shirataki is cut into easy-to-eat lengths and drained in the colander.
Be carefulWhen you drain into the colander, it is easy to get burned by the steam and hot water. Put the colander in the sink first, then tilt the pot slowly.
2
Cut the vegetables and tofu
- Cut the long green onion diagonally into 3 cm pieces
- Cut 1 cm off the hard root end of the shungiku and cut it in half lengthwise
- Cut off the shiitake stems
- Take the grilled tofu out of the pack, put it on the cutting board and cut into 8 pieces
How to tell it's doneEverything is cut and lined up on a large plate.
3
Get the eggs ready and cook the meat
- Set out 1 small bowl per person, crack 1 egg into each and beat with chopsticks
- Put a sukiyaki pan or deep frying pan over medium heat. Hold the beef fat with chopsticks and rub it all over the pan to melt it (if you have no beef fat, use 1 tbsp vegetable oil)
- Spread out half the beef in the pan, sprinkle 1 tbsp sugar over the meat and drizzle 1 tbsp soy sauce over it
- When the meat changes color, you can dip it in the beaten egg and eat it
How to tell it's doneThe beef has no red left on either side and is brown.
Be carefulSugar burns easily. If the pan smokes, turn down the heat.
Be carefulUse different chopsticks for laying out raw beef and for eating. People who do not like raw egg or are worried about it do not have to use egg.
4
Simmer the vegetables and tofu
- Add the green onion, shiitake, grilled tofu and shirataki. Keep the shirataki away from the meat (it makes the meat tough)
- Pour in 3 tbsp sake, 50 ml water, 1 tbsp sugar and 2 tbsp soy sauce
- Simmer over medium heat about 5 minutes, then add the shungiku last and simmer 1 minute
How to tell it's doneThe green onion is soft, the grilled tofu is browned, and the shungiku is soft.
5
Cook the rest of the meat and eat
- Spread the rest of the beef in an open spot in the pan
- Pour 1 tbsp sugar and 1 tbsp soy sauce over the meat
- When the broth gets low and the taste gets strong, add 2 tbsp water at a time
ReadyOnce the beef has no red color left, dip it in beaten egg and eat.
📚 Learn more about this dish
🥬 Ingredient guide
If it didn't work out
Too salty or strongIt cooked down too much. Add water 2 tbsp at a time and taste.
Too sweetAdd soy sauce 1 tsp at a time.
The meat is toughCooked too long, or it was touching the shirataki. Eat the meat as soon as it changes color.
The bottom of the pan burnsThe sugar burned. Turn the heat down a little and add 2 tbsp water.
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