- 14 ounces thinly sliced beef
- 2 blocks or 10 1/2 ounces
- grilled tofu or tofu
- 1 package shirataki
- 4 ounces white part of long green onions
- 4 eggs (optional)
- 1 tablespoon salad oil
- 2 cups water
- You can also add your favorite ingredients (e.g., enoki (snow puff) mushrooms, garland chrysanthemum leaves).
Cut each tofu block across 2 times, then cut in half lengthwise to form a total of 12 bite-size pieces.
Cut the shirataki into thirds. Then boil in 2 cups of water for 1 minute. Drain.
Slice the long green onion diagonally into 2 in. pieces.
Arrange the meat, shirataki, tofu, and long green onion attractively in separate rows on one or more large platters.
Make the warishita (sukiyaki sauce). Boil the soy sauce, sugar or sweet sake for seasoning (mirin) and sea tangle soup stock or water for a couple of minutes on low heat. Pour into a bowl.
step 6 (optional):
Crack each egg into separate serving bowls and beat lightly. The braised meat and vegetables are dipped into the egg.
Heat the salad oil in an electric pan, a pan or a frying pan. Pour in about 1/2 volume of the warishita (sukiyaki sauce). Add about 1/2 each of the meat, long green onions, tofu and shirataki. Cook the meat for a couple of minutes and vegetables for 4 to 5 minutes.
Let everyone start to help themselves to whatever they want. Then cook the remaining meat and the vegetables in the same manner.
Kantō-style sukiyaki came from the Kansai region in the early 1900s. The taste of the two styles is a little different. The sukiyaki from the Kansai region uses only sugar and soy sauce for flavoring. Kantō-style sauce is called warishita (sukiyaki sauce) and uses soy sauce, sugar, sweet sake for seasoning (mirin) and soup stock. In addition to the Kantō area (The Tokyo metropolitan area and Kanagawa, Saitama, Chiba, Gunma, Tochigi and Ibaraki prefectures), this style sukiyaki is eaten in most of the rest of eastern Japan.