Thursday, April 6, 2017

How to DIY Kansai Style Sukiyaki

It's actually not too difficult to prepare your own Sukiyaki, Kansai style. I checked online and found a recipe here. You can't really get Kansai style sukiyaki in Malaysia.. It's best to DIY at home.

Nami's Recipe & What did I use?
  • 1-2 packages udon - Check, used 1 packet
  • ½ head napa cabbage (½ head = about 10 leaves =1.8 oz or 690 g) - Check
  • ½ bunch shungiku (Tong Hao or Garland Chrysanthemum) (½ bunch = 7 oz or 200 g) - Check
  • 1 Tokyo negi (or negi, long onion) - Check, used only one stalk of Leek
  • 1 package enoki mushrooms - Substituted with Shimeji Mushroom
  • 8 shiitake mushrooms (carve decorative shapes) - Substituted with Shimeji Mushroom
  • 1 package Yaki Tofu (Broiled Tofu) (1 package = 9 oz or 255 g) - Check, I just grabbed a packet of White Tofu...
  • ⅓ carrot (for decoration, optional) - Skipped
  • 1 package shirataki noodles (or cellophane noodles, yam noodles) (1 package = 7 oz or 198 g) - Skipped, having udon instead
  • 1 Tbsp neutral flavor oil (vegetable, canola, etc) - Check. Used Olive Oil
  • 1 lb thinly sliced beef (chuck or rib eye) (1 lb = 454 g) (or slice your own meat, see Notes) - Check. Bought 250 grams of beef & 250 grams of pork.
  • 1 Tbsp brown sugar - Check
  • 1-1.5 cup dashi (to dilute the sauce) (or water) - Substituted with water instead.
Sukiyaki Sauce (Yield 2 ⅔ cup)
  • 1 cup sake (1 cup = 240 ml) - Check
  • 1 cup mirin (1 cup = 240 ml) - Check
  • ¼ cup granulated sugar (¼ cup = 60 ml) - Substituted with brown sugar instead, and only 1-1.5 tablespoons of brown sugar.
  • 1 cup soy sauce (1 cup = 240 ml) - Check
P/S: I did not have a fancy looking cast iron or whatever pan, so I used just the regular cheap non-stick pan you can get from IKEA. Another option is to use hotpot (provided it's non-stick...


So I didn't really follow Nami's recipe from here, I just copied the way our Jap server did in Moritaya, Osaka.
  1. First round - Coat your pan with sugar... Pour a bit of the Sukiyaki sauce to coat the meat. Once it's ready, dip it into your bowl of beaten raw egg and eat it. 
  2. Second round - Repeat first round... Put some vegetables in too. You can eat meat round 2 when it's ready.
  3. Round 3 - Just dump everything in. Add more Sukiyaki sauce to it & Dashi/Water (whichever you are using).


In conclusion, I've used all these:
  • 2 Onions
  • 7-8 leaves of Napa Cabbage / Wong Ah Bak / Chinese Cabbage
  • 1 bunch of Garland Chrysanthemum / Tong Hou
  • 1 piece of tofu, sliced into 4 pieces
  • 1 packet of Shimeji Mushrooms
  • 1 packet of udon 
  • 250 grams thinly sliced beef (Depends on how much you consume)
  • 250 grams thinly sliced pork (Well, I love pork so I've decided to have some pork after having beef)
  • 1-2 cups of water (Start with half glass, top up according to your preference)
  • 2 fresh eggs to dip the meat (Optional, you don't really need this if you don't eat raw eggs
P/S: What you see in the picture is only half of the meat portion, there are more slices in the freezer because the weather was really hot and I just wanted to keep those slices fresh.

Sukiyaki Sauce
  • 1 cup sake
  • 1 cup mirin
  • 2 teaspoons of brown sugar
  • 1 cup Japanese soy sauce
Prep Time : 20-30 mins
Cook Time : 10 mins? - This highly depends on how fast you want to eat...

You can always substitute the ingredients with whatever you like/dislike. It's also very easy to prepare.. Thanks Nami for your recipe!

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