Kanto-Style Sukiyaki/関東風すき焼き

Japanese Food

On the third day of the New Year, my family had Kanto-style sukiyaki as the third nabemono made with the new donabe.

Just take a look at the domestic (which means expensive) kuroge gyu beef.

This is actually kuroge gyu (black-haired cattle) shimofuri (marbled) scraps.

Kanto-style sukiyaki calls for warishita (a mixture of any of water, soy sauce, sake, mirin, and sugar that is prepared beforehand). I didn’t want to make warishita, so I just put water, soy sauce, sake, and mirin in the donabe, and brought the mixture to a boil.

This is the portable burner (called a casette konro in Japanese). There seem to be no such products outside of Japan.

This particular sukiyaki differs from the regular one in that it contains dried shiitake instead of fresh ones (because we have plenty of them as gifts) and momen dofu (< tofu) instead of yaki dofu (grilled tofu). Most importantly, we had the beef in the shabu-shabu style because we didn't want to overcook such expensive beef! I enjoyed the tender texture of the beef, but I have to say I very much prefer gyudon (beef bowl) to sukiyaki!

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