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Kansai Style Sukiyaki Recipe

Kansai Style Sukiyaki Recipe

Bake the meat first! Season with the taste of your home!

Meat, of course, is Kobe beef, which is more than usual. By the way, butchers love meat, and I'm no exception. I think my cooking is the most delicious. However, my seasoning is appropriate, so please use the seasoning that you have at home, and refer to the meat cooking tips unique to a butcher.

Ingredients (for 4 people)

Kobe beef sukiyaki meat 600g-800g
1 Chinese cabbage (chopped)
3-5 white onions (diagonally sliced)
1 bunch of garland chrysanthemums (well washed and cut in half)
1 bag of Mochifu (rehydrate in water or water and squeeze well)
1 block of tofu (cut into 3cm pieces)
wagyu beef tallow
sake, sugar, dark soy sauce
egg
Chili pepper to taste

How to make Kansai-style sukiyaki

01.: About 30 minutes before cooking, remove the meat from the refrigerator and let it come to room temperature.; *If the inside is cold, even if the surface is cooked moderately, the inside may not be cooked through or may be overcooked, resulting in failure. You can't just leave it frozen!

02.: Whether it's a sukiyaki pot or a hot plate, heat it well first.
Add the beef tallow and spread the fat all over.; * If you heat it well before adding the fat, it will not stick to the iron pan.

03.: Pour in all the meat while dissecting the beef.; *The surface of the beef is grilled all at once to lock in the flavor.

04.: When the pancakes are browned, add sugar and soy sauce.; *Is there a lot because I will adjust the taste later? About OK!

05.: When the flavors are mixed roughly evenly, add the core of the Chinese cabbage, which cooks slowly, and the white scallions.

06.: Add sugar, soy sauce, and sake.

07.: When the vegetables are cooked to some extent, add the rest of the ingredients. At this point, the vegetables will release a lot of water, so you don't need water or warishita.; *Vegetable water is also a source of umami! If the meat looks like it's going to burn, add sake or pull it out on top of the vegetables and put it on.
*If you don't have all the vegetables, you can always add them later.

08.: Look at the taste of the soup and adjust it to the taste that you think is "delicious".
・Soy sauce if sweet
・Sugar if spicy
・If the taste is strong, sake; *I scoop it up with a spoon and swirl it around so that the flavors are even.

09.: Then add mochi gluten. Mochifu absorbs excess moisture.

Ten.: If you add thread konnyaku, make sure it doesn't stick to the meat.; *Konnyaku contains ingredients that change the color of the meat.

11.: If there isn't enough juice, add some sake, and when the vegetables have softened enough to eat, add the chrysanthemum greens and you're done.

12.: Let's have it♪
Even if you add onions, the sweetness will increase and it will be delicious. Use less sugar in this case.

Bonus recipe "Sukiyaki udon"

Finish off with "Sukiyaki Udon"

Ingredients: udon noodles, eggs (for the number of people), chili pepper (optional)

Sukiyaki udon recipe

01.: Add udon noodles.

02.: Once it's boiling, add the beaten egg and it's done~♪

Bonus recipe "Sukiyaki bowl"

The next day's lunch is "Sukiyaki Don", and I always make a lot because I want to eat this.

Ingredients: rice, eggs (I use two), chili pepper (optional)

Sukiyaki Donburi Recipe

01.: First put it on the fire and when it gets hot, crack the egg and loosen it. I use 2 eggs per person.; *Fu and tofu are perishable, so eat them on the same day.
*If the water is low, add sake