Posts Tagged ‘Sukiyaki’


Sukiyaki is one kind of Nabe dish. Nabe means large pan in Japanese. We cook vegetables and meat in a large pan on heat. We eat  it  with friends, family or guests. Traditionally, we eat Sukiyaki on New years day and when we have guests. We think of Sukiyaki as feast. We have different styles of cooking Sukiyaki in Japan.

1) Kantoo style (Kantoo is east side of Japan)

     They cook meat in  Warishita stock. 

2) Kansai style (Kansai is west side of Japan)

   They saute meat in a pan and add sugar and soy sauce.

Seki is in the center of Japan . So, this time I am going to introduce a recipe Chubu style . : )

Ingredients: (4 servings)

  • 400g thinly sliced beef (gyuu sukiyaki niku)
  • 300g green onions
  •  200g eringi mushrooms
  • 1 pack of enoki mushrooms
  • 1 bunch chrysanthemum leaves (shungiku)
  • 1 pack shirataki
  • 1 block broiled tofu (yaki doofu)
  • wheat gluten cakes (hanafu)

Warishita stock

  •   50 cc say sauce
  •  50  cc mirin (sweet sake)
  •   6 table spoon  sugar
  •   50 cc broth( water and fish flavor)

suet (gyu aburami)

4 eggs


  1.   Cut the beef into size you like.         
  2.   Cut greenonions diagonally. 
  3.  Cut off  2~3 cm steam of enoki mushurroms. 
  4. Slice eringi. 
  5.  Cut broiled tofu into 8 cubes.     
  6.  Blanch shirataki.  Drain and cut into 10-cm lengths.
  7. Soak weat gluten cake in water until soft. Squeeze out liquid.
  8. Mix broth, soy sauce, mirin and sugar to make warichita. Cook it over the heat until hot.
  9. Crease a pan with suet and heat on a portable burner on the table until suetis half melted. Saute  the beef for a seond.
  10. Then pour waishita into the pan.
  11. Add  broiled tofu, shirataki and eringi mushrooms and cook first. Then cook other ingredient. (Don’t put shirataki and beef next to each other. Calcium inside of shiratai makes beef tough)
  12.  When cooked,  guests serve themselves. Dip the hot food into the raw egg and eat if you like. If stock becomes too strong add water or sake.

* We eat Skiuaki while we cook Sukiyaki on the heat. Please turn  heat down when food are cooked. We add more vegitables when we almost finish first food. Then we add more vegitalbe in the pan. We also add sugar and say sauce to make your tast. We can enjoy Sukiyaki with many people!!

* Other ingredients :  Shiitake mushurooms, Chinese cabbage, carrot or etc.

I wanted to try a deliciace Sukiyai at a Japanese restaurant!!   Japanese restaurant in Seki named ” Nihon Ryoori Daiei” is known as a restuarnat serve fresh fish. This time, they cooked Kantoo style Sukiyaki .  Beef was tender and Warishita was beautiful!! It was a special  night. Thank you, Daiei restaurant!!

Please click “Japanese restaurant” for a review of Daiei Restaurant.


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