Recipe: Appetizing Kansai-Style Sukiyaki Beef Bowl Onions Galore

Kansai-Style Sukiyaki Beef Bowl Onions Galore. In a pan, heat oil on medium then add the beef; breaking it up as you cook. When it's almost browned, add sugar, distributing it evenly. Add the soy sauce and sake.

The caramelized sugar makes the additional ingredients more delicious. Add the yaki dofu, ito konnyaku, shiitake, enoki mushrooms, onion and spring onion leaves. Since this recipe uses a lot of onions you may want to add more soy sauce. You can have Kansai-Style Sukiyaki Beef Bowl Onions Galore using 7 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Kansai-Style Sukiyaki Beef Bowl Onions Galore

1. It's 200 grams of Thinly sliced beef.
2. It's 1 of to 1 1/2 Onion.
3. Prepare 1 1/2 tbsp of Sugar.
4. Prepare 2 tbsp of Soy sauce.
5. It's 1 tbsp of Sake.
6. You need 1 of Vegetable oil.
7. It's 1 of Egg.

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. In my hometown, there is a sukiyaki-like (quite similar) beef pot called Gyunabe. I not a chef or a pro in cooking.

Kansai-Style Sukiyaki Beef Bowl Onions Galore instructions

1. In a pan, heat oil on medium then add the beef; breaking it up as you cook. When it's almost browned, add sugar, distributing it evenly..
2. Add sliced onion and fry. Add the soy sauce and sake. Cook covered on medium-low heat until the onions are translucent..
3. Reduce the liquid to your desired thickness, I like mine a little soupy. Leave uncovered until it's cooked to your liking..
4. Serve in a bowl topped with a soft boiled egg (optional). The picture shows just the yolk arranged on top..
5. If you'd like, garnish with a couple pieces of diagonally cut leeks..

I just love to cook and make my own style with following some recipe of a pro chef. Thank you and God bless to all of Us. #chineserecipe #porkrecipe #. 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.