Sukiyaki/"Gyunabe" beef pot. We hope you will enjoy the deep flavors of this long-established restaurant, with its traditional Kyoto setting. Sukiyaki in Kanto style is based on gyunabe (beef pot), which became a huge hit among people in the Meiji period as the cultural civilization was Gyunabe (beef pot) was considered to represent the civilization movement back then and became very popular. It is said that the dish became even more.

Sukiyaki: King of nabe, delicious beef nabe. "Sukiyaki" is a Japanese hot pot dish which is very popular not only among Japanese but also among foreigners. At that time, sukiyaki was called "gyunabe", which means "beef hot pot" in English. (The name is still relevant today.) Japanese sukiyaki is a popular nabemono (hot pot) that's cooked tabletop. It's made with thinly sliced beef (though thicker than the The popularity of the gyunabe became a symbol of the Enlightenment Movement (Bunmei Kaika). you can have Sukiyaki/"Gyunabe" beef pot using 11 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Sukiyaki/"Gyunabe" beef pot

It's 100 g of Sliced beef (basically as much as you like).
Prepare 1/6 of Chinese cabbage.
It's 1/4 of Daikon radish.
It's 6-8 of Shiitake mushrooms.
It's 1 of Leek (naga-negi).
It's of shirataki.
It's 200 g of grilled Tofu.
You need 50 ml of Soy sauce.
Prepare 50 ml of Mirin (or sugar+sake).
Prepare 200 ml of water.
You need of (Rice to enjoy with).

As the quality of the meat improved, seasonings in the Kanto region also. Sukiyaki is a famous Japanese dish where the food is cooked and served hot-pot style (nabemono). Another dish as popular as their famous motsunabe is the Gyunabe (sukiyaki) set lunch. This pot is loaded with beef, tofu, Japanese leeks, and enoki mushrooms and comes with white rice, miso.

Sukiyaki/"Gyunabe" beef pot step by step

For sukiyaki method, fry the beef..
Place all the ingredients in the pot. Pour in the sauce (soy sauce, mirin and water)..
Stew for about 10-15 minutes and enjoy!.

Their specialty is sukiyaki with Japanese black beef using their secret broth sauce passed down since it's establishment. It is thinly sliced beef cooked in an iron pot, with bean curd, sliced onion, mushroom and other kinds of seasoning. Then the beef and vegetables are In the Kanto (Tokyo) region, sukiyaki is based on Gyunabe that was in fashion in Meiji period. Before cooking sukiyaki, people prepare the soup stock. You can taste WAGYU, Japanese-produced beef in a relaxed atmosphere.