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Kanto-Style Sukiyaki With Delicious Dashi (Japanese Soup Stock) - Recipe Video

A simple and easy to understand recipe video shows how to make Kanto-Style Sukiyaki With Delicious Dashi (Japanese Soup Stock).
This is a Kanto-style sukiyaki recipe made with a homemade sukiyaki sauce (warishita). The ingredients absorb the flavor of the sauce, making this a very delicious dish. The rice goes well too. You can dip it in a beaten egg if you like. It's easy to make in a pot at home, so you should definitely give it a try!
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Cook time

30 minutes

Ingredients
2 servings

  • Beef round
    200 g
  • Japanese leek
    1
  • Garland chrysanthemum (Crown daisy)
    1 bunch/bundle
  • Thread konjac (Ito konnyaku)
    1 package(s)
  • Hot water
    as needed
  • Enoki mushroom
    1
  • Grilled tofu (Yaki-tofu)
    200 g
  • Salad oil
    1 tsp
  • Sukiyaki Sauce (Warishita)
  • Water
    300 ml
  • Kelp (Kombu)
    10 g
  • bonito flakes
    10 g
  • (A)Japanese sweet cooking wine (Mirin)
    2 tbsp
  • (A)Soy sauce
    2 tbsp
  • (A)Sake
    2 tbsp
  • (A)Sugar
    1 tbsp

How to make

  1. Prepare. Boil the water for boiling ito konnyaku in a pot. Cut the thinly sliced beef round into 2-inch pieces.
  2. 1. Diagonally thinly slice the Japanese leek and cut garland chrysanthemum (crown daisy) into 2-inch width pieces. Remove the enoki mushroom's hard tip and break it with your hands. Cut thread konjac (ito konnyaku) into 2-inch pieces and grilled tofu (yaki-tofu) into bite-sized pieces.
  3. 2. Add the boiled water for ito konnyaku in a pot over medium heat, then add ito konnyaku, boil it over medium heat for about 1 minute, and place it in a strainer.
  4. 3. Heat water and the kelp (kombu) in a pot over medium heat. Just before it boils, turn off the heat and remove the kombu.
  5. 4. Place the bonito flakes in a Step 3 pot and leave it for about a minute. Strain through a strainer and separate the dashi (Japanese soup stock) and the bonito flakes.
  6. 5. Add the ingredient (A) to the strained dashi (Japanese soup stock) to make sukiyaki sauce (warishita).
  7. 6. Heat cooking oil in a pot and quickly cook thinly sliced beef round over high heat. Add Step 5, Japanese leek, crown daisy, enoki mushroom, yaki-tofu, and ito konnyaku, and cook to your liking.
  8. 7. Plate Step 6 in a bowl and it's ready.

Tips for cooking

When you boil kombu, it starts to get slimy, so take it out just before boiling. We used cooking oil, but you can enjoy it even if you use beef tallow. We used a pot, but you can also make it with a deep skillet.

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