Authentic home cooking from Japan, with US measurements. 
Sukiyaki (Kansai-Style Warishita Sauce)
In the Kansai region, warishita sauce isn’t usually used, but since this recipe doesn’t use dashi stock, I think it’s more Kansai-style. Having this sauce on hand makes sukiyaki much easier to prepare!
Recipe background:
In Kansai, sukiyaki is typically made by adding sugar, soy sauce, sake, and other seasonings directly to the pot, rather than using a pre-mixed sauce. I found it tedious to add each seasoning one by one, so I created my own blended sauce to suit my taste.
Sukiyaki (Kansai-Style Warishita Sauce)
In the Kansai region, warishita sauce isn’t usually used, but since this recipe doesn’t use dashi stock, I think it’s more Kansai-style. Having this sauce on hand makes sukiyaki much easier to prepare!
Recipe background:
In Kansai, sukiyaki is typically made by adding sugar, soy sauce, sake, and other seasonings directly to the pot, rather than using a pre-mixed sauce. I found it tedious to add each seasoning one by one, so I created my own blended sauce to suit my taste.
Open in Cookpad AppSteps
- 1
To make the warishita sauce: Combine the sauce ingredients in a pot and bring to a boil, or microwave for about 2 minutes (500W). Stir well to dissolve the sugar.
- 2
Cut all the ingredients into bite-sized pieces.
- 3
Heat a sukiyaki pan and melt some beef fat. Once the pan is hot, add enough beef for the number of people, sear briefly, then add the warishita sauce and coat the beef.
- 4
Enjoy the flavor of the beef first. The first slice before adding vegetables is especially delicious!
- 5
Add the vegetables and other ingredients, pour in more warishita sauce, and simmer. Dip in beaten raw egg if you like.
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