Our Family's Kansai-style Sukiyaki

Our Family's Kansai-style Sukiyaki

The flavor of a ryotei (a high class traditional restaurant) home!? Getting that authentic sukiyaki flavor is easier than you think.
Plus you can combine the leftovers with egg and make...sukiyaki rice bowl!

Ingredients: 4 servings

Suet (or a piece of beef fat)
As needed
Japanese leek (cut diagonally)
Greater burdock (cut into long thin slices)
Chinese cabbage (nappa)
1/4 head
Grilled tofu
1 block
Shrataki konnyaku noodles
5 servings
Enoki mushrooms
1 bunch
Shitake mushrooms
Maitake mushrooms
Garland chrysanthemum
1 bunch
As needed
Warishita sauce (1 part soy sauce, 1 part mirin, 1 part sake)
Mix together in the pot.


1. Cut the tofu into 1/8 sized pieces and burdock into long thin slices. Cut the leek diagonally and drain the water from the shirataki noodles.
2. Twist the stem off the shitake mushrooms and cut an X shape into the head. Pull apart the maitake mushrooms, and cut the cabbage and garland into an easy to eat size.
3. Heat the pot then melt the tallow and spread out.
4. Sprinkle a little sugar on the meat and spread it out on the pan. Pour some sukiyaki sauce on and cook. Go ahead and eat once the meat is cooked♪
5. Continue putting meat in and cooking it along with the leek and burdock (like you're frying them).
6. Place your remaining ingredients in the pot, pour the rest of the sukiyaki sauce in and let simmer. Feel free to add some sugar to it. If the flavor is too strong you can add sake or water.
7. Mix the cooked ingredients with egg and eat.
8. And finally I recommend adding in a little kombu (kelp) dipping sauce and soba noodles☆

Story Behind this Recipe

This recipe was inspired by my mother who was born in the Kansai region. It goes great with udon or soba noodles.