Sukiyaki (with Kansai-style Warishita Sauce)

Sukiyaki (with Kansai-style Warishita Sauce)

Kansai-style sukiyaki doesn't use warishita sauce. This recipe doesn't use dashi broth, so perhaps this is Kansai-style?
This simplifies the steps to make sukiyaki.

Ingredients: 2 to 3 servings

Thinly sliced beef for sukiyaki
about 500 g
Chinese cabbage
1/4, small one
Chrysanthemum greens
1 bunch
Shiitake mushrooms
1 pack
Enoki mushrooms
1 pack
Japanese leek
Grilled tofu
1/2 to 1 block
Shirataki noodles (konnyaku noodles)
1 pack
Fresh eggs
as needed
For warishita sauce
●Soy sauce
6 tablespoons
4 tablespoons or more
5 tablespoons


1. 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.
2. Cut or slice the ingredients to preferable bite sizes.
3. 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.)
4. Add vegetables and other ingredients, pour the warishita sauce, and bring to a simmer. Dip in a beaten egg and enjoy!

Story Behind this Recipe

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. Not adding water or dashi stock is the Kansai way, I think. I had good feedback on this dish, so I posted the recipe.