Kansai Style Japanese Sukiyaki

One of the main differences between Kanto-style Sukiyaki and Kansai style is that when making Kansai style Sukiyaki the meat is fried first in tallow (which is basically beef fat) before adding the sauce and other ingredients.  Usually in the kanto region of Japan Sukiyaki is stewed without the meat being fried first.


We decided to buy the sukiyaki meat at Japan Premium Beef  which is located on 57 Great Jones Street.  Because we don’t eat meat that often, we decided to go all out and get high quality sukiyaki beef.  The quality and selection of the beef at Japan Premium Beef is much better, in my opinion, than any of the Japanese or Asian groceries in the city.  I hear that have a sale on certain cuts on Wednesdays although I have never gotten the chance to go on a Wednesday.  One of the perks is that when you buy sukiyaki meat here they include the tallow for free. It is difficult to find tallow being sold at the Japanese grocery stores in NY so I was really excited.


We did, however go to Sunrise Japanese Supermarket for the other ingredients like shungiku (chrysanthemum leaves), shiitake mushrooms, shirataki (jellied noodles made out of “devil’s tongue”), hakusai (napa cabbage) , and negi (Japanese scallion).


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