Making Sukiyaki with Real Wagyu

Japanese Wagyu beef needs no introduction to anyone who has been lucky enough to have a taste of the real thing. It is perhaps the best beef around.

So when we were gifted a box of sliced Wagyu from Ningyocho Imahan, a highly rated restaurant/butcher in the Ningyocho area of Tokyo [MAP], we knew we had to put it to good use.

Kansai-style Sukiyaki

We decided to make Kansai-style sukiyaki, slightly different from the more common Kanto-style sukiyaki found in most places in Japan and overseas.

The two styles refer to different areas. The Kanto area consists of Tokyo and surrounding prefectures such as Kanagawa (Yokohama, Kamakura, Hakone), Saitama, Chiba, Ibaraki, Tochigi (Nikko) and Gunma. The Kansai area consists of Osaka, Kyoto, Nara and Hyogo (Kobe).

The main difference in styles is the cooking of the meat.

In the Kanto style, the meat is put in the pot together with the vegetables and other ingredients and simmered before eating.

In the Kansai style, the meat is cooked separately and eaten before the vegetables and other ingredients are put into the pot.

Because we had some good beef and wanted to enjoy some of it on its own, we followed the Kansai style.

Watch the video to see how it’s made.

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