How to Make Beef Sukiyaki — The Authentic Tokyo Kanto and Kyoto Kansai Methods

Overview

This video explores the two dominant regional styles of sukiyaki, Tokyo Kanto and Kyoto Kansai, highlighting their distinct preparation methods. It provides instructions for making the dish, emphasizing the importance of high-quality A4 or A5 wagyu beef, proper slicing techniques, and the mandatory raw egg dipping sauce for an authentic experience.

Ingredients

• 1.5 pounds (680 grams) A4 or A5 grade Japanese black wagyu
• 1 cup dark soy sauce (for warishita)
• 1 cup mirin (for warishita)
• 0.75 cup sake (for warishita)
• 6 tablespoons sugar (for warishita)
• 1 cup dashi (for warishita)
• Beef suet (for Kansai pan seasoning, optional for Kanto)
• 2 tablespoons sugar (for Kansai pan seasoning)
• 3 tablespoons soy sauce (for Kansai pan seasoning)
• 2 tablespoons sake (for Kansai pan seasoning)
• Naga negi
• Shungiku chrysanthemum greens
• Shiitake mushrooms
• Grilled tofu
• Chinese cabbage
• Parboiled shirataki noodles
• 1 fresh, pasteurized raw egg per person (for dipping)
• Short-grain rice (for serving)
• Hot sake or cold beer (for serving)

Instructions

1. Prepare the wagyu: Freeze the A4 or A5 grade Japanese black wagyu for 45 minutes. With a very sharp knife, slice the beef one-to-two millimeters thin at a 30-degree angle.
2. Prepare Kanto Warishita (Tokyo Kanto style): In a saucepan, combine 1 cup dark soy sauce, 1 cup mirin, 0.75 cup sake, 6 tablespoons sugar, and 1 cup dashi. Simmer this mixture for two minutes.
3. Initiate Cooking (Choose your method):
4. Tokyo Kanto style: In a shallow cast-iron pan, heat 400 milliliters of the prepared warishita sauce to 95 degrees Celsius (205 Fahrenheit). Add vegetables such as naga negi, shungiku chrysanthemum greens, shiitake mushrooms, grilled tofu, and Chinese cabbage, letting them cook for three to five minutes to flavor the broth. Then, add wagyu slices one by one, never crowding the pan, cooking each for 30 to 60 seconds until medium-rare.
5. Kyoto Kansai style: Heat a dry cast-iron pan over medium-high heat. Melt a two-centimeter cube of beef suet for two minutes. Lay in wagyu slices and sear for about 45 seconds per side. Sprinkle the beef directly with 2 tablespoons of sugar, then add 3 tablespoons of soy sauce and 2 tablespoons of sake. After the first pieces of beef are eaten, add vegetables like grilled tofu, parboiled shirataki noodles, and shiitake mushrooms (with a cross scored on top).
6. Prepare the dipping egg: For each person, gently whisk one fresh, pasteurized raw egg lightly in a small bowl with chopsticks.
7. Serve and dip: Dip the hot, cooked beef into the cool, whisked egg before eating. Serve immediately with short-grain rice and hot sake or cold beer.

In this video

• The dish's name, sukiyaki, translates to 'spade-grilled,' a nod to Edo-period farmers cooking on plough blades.
• The Kanto method uses a premixed 'warishita' broth, while the Kansai method builds flavor directly in the pot by searing and seasoning the beef.
• For four people, 1.5 pounds (680 grams) of A4 or A5 grade Japanese black wagyu is recommended for sukiyaki.
• To achieve the required one-to-two millimeter paper-thin beef slices, freeze the wagyu for 45 minutes, then slice with a very sharp knife at a 30-degree angle.
• The Kanto warishita is made by combining 1 cup dark soy sauce, 1 cup mirin, 0.75 cup sake, 6 tablespoons sugar, and 1 cup dashi, then simmering for two minutes.
• In the Kansai style, wagyu is seasoned by sprinkling it directly with 2 tablespoons of sugar, then adding 3 tablespoons of soy sauce and 2 of sake as it cooks.
• When cooking in Kanto style, add wagyu slices one by one, never crowding the pan, cooking each for only 30 to 60 seconds to reach medium-rare.
• The mandatory dipping sauce for both styles is one fresh, pasteurized raw egg per person, lightly whisked with chopsticks.
• Critical mistakes include overcrowding the pan, overcooking the wagyu, and skipping the raw pasteurized egg dip, which creates a rich, silky coating.
• Sukiyaki is traditionally served with short-grain rice and a choice of hot sake or cold beer.

Frequently asked questions

What is the origin of sukiyaki?

Sukiyaki's name, 'spade-grilled,' comes from Edo-period farmers cooking on plough blades. The first sukiyaki-specialist restaurant opened in Tokyo in 1869, marking beef's popularization in Japan.

What are the main differences between Kanto and Kansai sukiyaki?

The Kanto style from Tokyo uses a premixed 'warishita' broth for simmering, while the Kansai style from Kyoto builds flavor directly in the pot by searing beef and adding seasonings like sugar, soy sauce, and sake.

What kind of beef is best for sukiyaki and how should it be prepared?

A4 or A5 grade Japanese black wagyu is recommended. To achieve paper-thin one-to-two millimeter slices, freeze the beef for 45 minutes, then slice at a 30-degree angle with a very sharp knife.

How is the Kanto style warishita broth made?

To make Kanto warishita, combine 1 cup dark soy sauce, 1 cup mirin, 0.75 cup sake, 6 tablespoons sugar, and 1 cup dashi. Simmer this mixture for two minutes.

Is a raw egg dip necessary for sukiyaki?

Yes, the raw pasteurized egg dip is absolutely mandatory for both styles. It cools the hot beef slightly and creates a rich, silky coating, making skipping it the biggest mistake.