Easy Kansai-style Sukiyaki and with Udon

Easy Kansai-style Sukiyaki and with Udon

We often make hotpot on weekends during the winter season, and tonight's meal is sukiyaki! I referred to a Kansai-style sukiyaki recipe to prepare this easy sukiyaki broth.

Ingredients: 2 servings

200-250 g
Chinese cabbage
Daikon radish
3-5 cm
Grilled tofu
200 g (1 block of tofu)
1 pack
Enoki mushrooms
as needed
Maitake mushrooms
as needed
Cooked udon noodles
2 portions
Sukiyaki broth
● Sake
5 tablespoons
● Sugar
4.5 tablespoons
●Soy sauce
6 tablespoons


1. Cut the beef and vegetables into suitable sizes. For the sukiyaki base, pour the ● ingredients into a heat-resistant bowl. Microwave for 1.5 minutes to dissolve the sugar.
2. Rub the beef tallow in a pot and saute the beef there. Pour the sukiyaki stock, vegetables and sukiyaki stock again. Cover with a lid and after a while, the sukiyaki is done! (Drop a raw egg if you wish).
3. In the second half of the sukiyaki dinner, add the udon noodles to soak up the broth. If there isn't enough liquid in pot, add more of the sukiyaki base.

Story Behind this Recipe

I could not make this dish successfully before, but after referring to a sukiyaki recipe using a sukiyaki broth base, the dish became more delicious.