Easy Kansai-Style Sukiyaki & Udon Suki

I could not make this dish successfully before, but after referring to a sukiyaki recipe using a sukiyaki broth base, the dish became more delicious.It may seem like there's not enough liquid in the pot, but once you cover the pot with a lid, the water content from the vegetables will steam up. Recipe by Momokapapa

Everyone loves sukiyaki flavor. Enjoy it with egg yolk. [Feb 12, 2007] Featured [Oct 28, 2008] Finally reached 100 people ❤ Thank you!!The origin of this recipeI simplified my favorite sukiyaki's finishing touch with fewer ingredients. You can enjoy the taste even without eating sukiyaki (haha).This quick and delicious meal made in a frying pan was featured in the summer 2022 issue of Cookpad Plus♡

Golden ratio: '1 part soy sauce : 1 part cooking sake : 1 part granulated sugar.' It's so easy and always turns out perfectly, sukiyaki has become my specialty! (๑′ᴗ‵๑)Recipe background:I first tried sukiyaki made with just granulated sugar and soy sauce at a friend's house. I was amazed at how delicious and simple it was! To keep it from being too salty, I made a quick warishita (sukiyaki sauce) with soy sauce and cooking sake. After tasting it, my husband's friend said, 'This is the taste of happiness!' (laughs)

This recipe was inspired by my mother who was born in the Kansai region. It goes great with udon or soba noodles.Take your time getting all the ingredients into order and start once the meat hits the pan! For 4 servings. Recipe by keyco525

Tips ★1, 2, and 3 make it even more delicious.Recipe background:I received some delicious sukiyaki beef, so I made this!

A dish that lets you enjoy plenty of vegetables and warms you up.The origin of this recipeMy mother used to make this often, so I tried to recreate it in my own way!

Perfect for a cold day, this comforting bowl of udon is infused with the delicious flavors of sukiyaki.

I made our family version of chicken sukiyaki at my husband's request.Put vegetables with high water content in first to increase the sukiyaki sauce by the amount of water that comes out from them.I didn't use this time, but burdock root and daikon radish go really well with this dish! It's also tasty if you use duck instead of chicken. We finish off sukiyaki with udon noodles, but it will also be delicious if you make rice porridge with cooked rice and some eggs. Recipe by usaco3

My family's favorite dish is Kansai-style sukiyaki and I wanted to make it easily. With this simplified version over rice, I have less washing to do afterward. I've made this often.The dish is flavored strongly, so you can transform cheap beef into a delicious dish! You could use pork if you prefer!! (Sliced pork belly is recommended).I wanted to make this dish easily so I just used beef and Japanese leek, but add your favorite ingredients such as tofu, shirataki noodles, or fu wheat gluten. Recipe by Reirazuka

Are there times when you want to eat sukiyaki, but can't due to economical/health reasons, or there aren't enough mouths to feed? Eat this sukiyaki during those times. Maitake mushrooms are good for the immune system, and konnyaku is low in calories and high in dietary fiber!Make sure to thoroughly evaporate the water from the konnyaku noodles and tofu when frying them. It tastes great because it isn't watery. For those of you who don't add sugar, it might be a good idea to replace the sake with mirin. It tastes like sukiyaki . You can eat a fairly large portion without affecting your diet. Recipe by Jikana

I wanted to make a beef bowl, the same way I made sukiyaki.Since this recipe uses a lot of onions you may want to add more soy sauce.This is my mom's way of making sukiyaki. Kansai-style doesn't use wari-shita (stock used to flavor sukiyaki), so it's a little strong and perfect over rice. Recipe by gomacookie

Featured in a recipe book! This is a sukiyaki-style meat and tofu dish. It's basically a simplified version of sukiyaki. The tofu soaked in flavor is delicious. The origin of this recipe: It's like a simplified version of sukiyaki that you can prepare and eat right away.

Today, I made an easy sukiyaki using Ebara's sukiyaki sauce.The origin of this recipe: I once had it at my cousin's house using store-bought sauce, and it was quite delicious, so I decided to use it.

No matter how many times I make it, my family is always satisfied with our sukiyaki. On November 27, 2015, it became a hot topic with 1,000 people. Thank you!The Origin of This Recipe: This is the sukiyaki flavor my family loves. It's been over ten years since we settled on these proportions, and my family still says it's truly delicious.

Featured in two recipe books, with 100 people talking about it and 1000 reports—thank you! This sukiyaki-style stew is easy to make in a saucepan and is delicious.The origin of this recipe:When I crave the taste of sukiyaki but don't want to go through the hassle of using a hot pot, I make this sukiyaki-style stew.After my son got married and moved out, I found it cumbersome to take out and wash the pot.This can be easily made in a saucepan!If you have leftovers, you can add an egg and make a delicious bowl the next day (*^_^*).

I received high quality beef for sukiyaki one day.Adjust the amount of seasonings for the warishita sauce. Add more sugar and soy sauce if necessary (we prefer it lighter).The vegetables will release water after you simmer it for a while, but it'll evaporate off, so adjust the amount of water in the simmering broth as necessary. Recipe by MyDining

This is a basic sukiyaki recipe! No more confusion!

Usually I season our family meals very lightly. But sometimes you want a concentrated dish.Adjust the amount of ingredients to taste. Use whatever vegetables you like!I used brown rice amazake as the sweetener, but you can use regular white rice amazake (without sugar) in the same way. Recipe by Piyonofu

I had about 200 g of sukiyaki beef, but it was too little to go through the effort of making sukiyaki, so I made a variation of it in a frying pan. It's an easy way to prepare a sukiyaki-like meal.Adding the beef in two processes helps to keep it from getting too tough. You can use leek stalks in place of onions. Green onions can be substituted for mizuna greens. Recipe by Hanahanako.

I made this to serve with rice for dinner!The thinly sliced beef belly meat has fat, so it will not harden when cooked, but if using meat aside from belly meat, take it out momentarily in Step 5, and add it back to the pot when you add in the eggs. Add a bit of mirin for those of you with a sweet tooth. For 3~4 people. Recipe by abichi

This is a sukiyaki-style sweet and savory stew packed with chicken thighs, shirataki noodles, and shimeji mushrooms. It's oil-free, healthy, and pairs perfectly with rice.The origin of this recipeI created this dish using chicken thighs with the flavoring of my favorite sukiyaki to make a delicious accompaniment to rice. http://ameblo.jp/wanntalu/entry-12157409611.html

Featured in 180 discussions! The savory sauce flavor is delicious. Two types of sauce blend together for a rich, slightly sweet taste that will make you want to eat it with rice. It’s quick and easy to make with ingredients you probably have at home.Recipe background:Where I’m from, yaki udon is always made with sauce! I was surprised to find that convenience stores and restaurants often use only soy sauce. Please try this rich, hearty, yet gently sweet sauce version. It’s a twist on my mom’s recipe—kids always ask for seconds, and my husband says it goes perfectly with rice!

There's no meat in this dish, but it's plenty tasty.You can add more vegetables or omit them from the list. You could also use atsuage. Recipe by Sachikukkari-

I tried a sukiyaki-style stew with ground meat and other leftovers I had in the refrigerator and it turned out delicious. I decided to upload this recipe since it was so tasty!Other types of ground meat can be used in the place of ground beef. Recipe by Kanure314

For lunch! Simple and delicious sukiyaki rice bowl. Make it with cheap cuts of meat.Add the meat once the other ingredients are about 60% cooked through, so that it won't be overcooked. The Japanese leek will also get mushy if overcooked, so add it in last and just let it simmer briefly. The wheat gluten and shirataki noodles will soak up the sauce. Recipe by Cooking S Papa

Just add any vegetables you have on hand—this is a perfect, quick lunch! With just shirodashi and soy sauce, you can season it in no time.Recipe background:I often make this for lunch with my daughter when we have leftover udon after a hot pot meal.

My mother used to make this often, so I tried to recreate it in my own way!Adjust the amount of sugar to taste.I used shimeji mushrooms instead of shiitake mushrooms this time.You can also replace them with enoki mushrooms or king oyster mushrooms.The seasoning might be on the strong side, so you can add some water if you're serving it to children. Recipe by uzukaji

Not your usual soy sauce or Worcestershire sauce... this yaki udon has a slightly special twist! (´∀｀) Use any leftover veggies from your fridge. Kamaboko (fish cake) or chikuwa (fish sausage) also go great with this dish!Recipe background:When I was a student, I used to love the yaki udon at a small karaoke place I frequented. I wanted to recreate that flavor at home after the shop closed down, so I came up with this recipe. (´∀｀) The original is gone, but now I can enjoy it at home!

✿ Over 100 made! ✿A quick and easy beef bowl made in a skillet.With sukiyaki-style flavor, you can simmer plenty of veggies, too!Great for kids and perfect for lunchboxes.Recipe background:One night, I got home late and had just 30 minutes to make dinner!This beef bowl saved the day for my family.

This is my family's classic dish.Add more sugar if you'd prefer it on the sweet side. Recipe by Yuuyuu0221