The Kanto method involves making a Sukiyaki sauce and adding everything together in the pan to simmer in unison.
Key fresh ingredients for Sukiyaki include: Thinly sliced beef, Napa cabbage and Leeks.
Tofu- a slightly denser variety works best and holds the flavour of the meat and vegetables well.
Mushrooms- Shiitake, Enoki and Shimeji are all great choices for flavour and texture.
Other leafy greens such as Shungiku - Tang Oh or Chrysanthemum
Basic Kanto method: mix together equal parts Sake, Mirin and Soy Sauce + Sugar to taste and pour over the ingredients to simmer.
With this iconic one-dish family meal we recommend a bold and rich style sake.
🍶Pairing #1 - Sawahime Yamahai Junmai Namagenshu
This sake has the perfect flavour-bomb combination of being a Yamahai, a method which tends to develop richer, more robust sake, a Junmai polishing ratio which usually means a heavier body and Namagenshu- unpasteurised and undiluted.
🍶Pairing #2 - Matsuno Tsukasa Junmai Daiginjo Blue Series
This sake maintains a great minerality and richness combined with an elegance in body. It works to match the Sukiyaki richness and then cleans the palate.