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

Overview

The video details how to prepare sukiyaki using two authentic Japanese regional methods: Tokyo's Kanto style, which features a premixed 'warishita' broth, and Kyoto's Kansai style, where flavors are built directly in the pan by searing beef with sugar and soy sauce. Both methods emphasize high-quality A4 or A5 wagyu, paper-thin slices, and the mandatory raw pasteurized egg dip for serving.

Ingredients

• 1.5 pounds (680 grams) A4 or A5 grade Japanese black wagyu beef
• 1 cup dark soy sauce
• 1 cup mirin
• 0.75 cup sake
• 6 tablespoons sugar
• 1 cup dashi
• Naga negi
• Shungiku chrysanthemum greens
• Shiitake mushrooms
• Grilled tofu
• Chinese cabbage
• 4 fresh, pasteurized raw eggs

Instructions

1. Prepare the Beef: Freeze the 1.5 pounds (680 grams) of wagyu beef for 45 minutes. With a very sharp knife, slice the beef one-to-two millimeters thick at a 30-degree angle.
2. Make Warishita Broth: In a saucepan, combine 1 cup dark soy sauce, 1 cup mirin, 0.75 cup sake, 6 tablespoons sugar, and 1 cup dashi. Simmer for 2 minutes.
3. Heat Pan: In a shallow cast-iron pan, heat 400 milliliters of the prepared warishita sauce to 95 degrees Celsius (205 Fahrenheit).
4. Add Vegetables: Add naga negi, shungiku chrysanthemum greens, shiitake, grilled tofu, and Chinese cabbage to the warishita broth. Let them cook for 3 to 5 minutes to flavor the broth.
5. Cook Beef: Add the wagyu slices one by one to the simmering warishita, ensuring not to crowd the pan. Cook each slice for only 30 to 60 seconds to achieve a perfect medium-rare.
6. Prepare Dipping Sauce: Each person should have a small bowl with one fresh, pasteurized raw egg. Whisk the egg lightly with chopsticks.
7. Serve: Dip the hot, cooked beef (and vegetables) into the cool, whisked raw egg before eating. Serve with short-grain rice and hot sake or cold beer.

In this video

• Sukiyaki originated in Japan with the first specialist restaurant opening in 1869 during the Meiji era, its name meaning 'spade-grilled'.
• The Tokyo Kanto style of sukiyaki uses a balanced, premixed 'warishita' broth for simmering.
• The Kyoto Kansai style builds flavor directly in the pot by rendering suet, searing wagyu, and adding sugar, soy sauce, and sake directly to the beef.
• For both styles, 1.5 pounds (680 grams) of A4 or A5 grade Japanese black wagyu is recommended for four people.
• To achieve the required one-to-two millimeter paper-thin beef slices, freeze wagyu for 45 minutes before slicing at a 30-degree angle with a sharp knife.
• The Kanto 'warishita' broth is made from one cup each of dark soy sauce and mirin, three-quarters of a cup of sake, six tablespoons of sugar, and one cup of dashi, simmered for two minutes.
• A critical rule for Kanto style is to add wagyu slices one by one to a 400ml warishita base, never crowding the pan, and cooking each for only 30 to 60 seconds to a medium-rare.
• Common vegetables used in Kanto style include naga negi, shungiku chrysanthemum greens, shiitake mushrooms, grilled tofu, and Chinese cabbage.
• Both Kanto and Kansai styles absolutely require dipping the hot, cooked beef into a lightly whisked fresh, pasteurized raw egg before eating to cool it and create a rich, silky coating.
• Major mistakes to avoid in sukiyaki preparation include overcrowding the pan, overcooking the wagyu, and skipping the raw egg dip.

Frequently asked questions

What is the difference between Kanto and Kansai style sukiyaki?

Kanto style uses a premixed 'warishita' broth for simmering, while Kansai style builds flavors directly in the pan by searing beef and adding seasonings like sugar, soy sauce, and sake as it cooks.

What grade of beef is best for sukiyaki?

For authentic sukiyaki, A4 or A5 grade Japanese black wagyu is highly recommended to achieve the desired flavor and texture.

How do I prepare wagyu for sukiyaki slicing?

Freeze the wagyu for 45 minutes to firm it up, then use a very sharp knife to slice it one-to-two millimeters thin at a 30-degree angle.

Is a raw egg dip mandatory for sukiyaki?

Yes, a raw pasteurized egg dip is absolutely mandatory for both Kanto and Kansai sukiyaki, as it cools the hot beef and provides a rich, silky coating.

What are common ingredients in Kanto style sukiyaki?

Common Kanto sukiyaki ingredients include paper-thin sliced wagyu beef, naga negi, shungiku chrysanthemum greens, shiitake mushrooms, grilled tofu, Chinese cabbage, and a 'warishita' broth.