Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, sukiyaki (with kansai-style warishita sauce). It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
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Sukiyaki (with Kansai-style Warishita Sauce) is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Sukiyaki (with Kansai-style Warishita Sauce) is something which I have loved my whole life.
To begin with this recipe, we must prepare a few components. You can have sukiyaki (with kansai-style warishita sauce) using 14 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Sukiyaki (with Kansai-style Warishita Sauce):
- Take Thinly sliced beef for sukiyaki
- Make ready Chinese cabbage, small
- Get Onion
- Get Chrysanthemum greens
- Prepare pack Shiitake mushrooms
- Prepare pack Enoki mushrooms
- Take Japanese leek
- Take to 1 block Grilled tofu
- Make ready pack Shirataki noodles (konnyaku noodles)
- Prepare Fresh eggs
- Make ready For warishita sauce
- Prepare ●Soy sauce
- Prepare or more ●Sugar
- Get ●Sake
This simple sauce is the key to make a sukiyaki dish, a sweet and savory hot pot traditionally from Japan. Although a sukiyaki sauce recipe is simple and […] Great recipe for 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.
Instructions to make Sukiyaki (with Kansai-style Warishita Sauce):
- 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.
- Cut or slice the ingredients to preferable bite sizes.
- 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.)
- Add vegetables and other ingredients, pour the warishita sauce, and bring to a simmer. Dip in a beaten egg and enjoy!
Not adding water or dashi stock is the Kansai. Different regions have different ways of preparing sukiyaki. There are two main styles, the Kanto style from eastern Japan and Kansai style from western Japan. In the Kanto style, warishita (a mixture of sake, soy sauce, sugar, mirin and dashi) is poured and heated in a pot, then meat, vegetables and other ingredients are added and simmered. It's bothersome so I combined the ingredients together.
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