Kansai-style grilled sukiyaki gives meat caramelized edge

Kansai-style grilled sukiyaki gives meat caramelized edge

2024-05-06

Most sukiyaki in Taiwan is cooked in broth as it’s done in Kanto, but one chef decided to bring the Kansai style to Taipei. Instead of boiled, the beef is first grilled with tallow and sugar, incorporating their delicious flavors. Let’s take a look.

The wagyu sirloin isn’t put into the broth immediately. In Kansai-style sukiyaki, it’s first seared in sugar.

After coating the pan in tallow, you add sanonto sugar and mix it around. Sizzling erupts as soon as the sirloin hits the pan, unleashing the fatty aromas.

Just drizzle in a bit of sukiyaki broth to add some color.

Lastly, whisk an egg to dip the beef in. The fat melts in your mouth, the salty broth and sugar coating scouring the surface of the beef.

Huang Chien-chih
Owner
In Kanto, the focus is the broth, which you then add the beef to. But Kansai sukiyaki is known for the caramelization step. Our restaurant uses sanonto sugar, which isn’t quite as cloyingly sweet. When grilled, it has more of a caramelized taste.

After that you add sukiyaki sauce mixed with konbu water. The vegetables are cooked first to give them sweetness as they soak up the flavors. After that, the beef is ready to go in.

For the third course, you add egg, green onion and pickles to the leftover broth to go over rice, letting every grain absorb the last of the flavors.

Huang Chien-chih
Owner
Sukiyaki broth is half water and half sauce. At the end, the soy sauce will take over. But if you use konbu water and sauce, it’ll be a bit sweeter.

Then comes dessert: tofu expertly cut into the shape of a chrysanthemum blossom. Thanks to the owner’s careful research at a dozen restaurants in Japan, Taiwanese diners can enjoy Kansai sukiyaki in their own backyard.

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"關西風"壽喜燒不一樣! 先炒糖.再煎和牛滿滿焦糖香

2024-05-06

在台灣吃的壽喜燒，大多是關東吃法，吃法類似火鍋，不過，台北有餐廳，老闆把關西風壽喜燒搬上台灣餐桌，先用牛油、三溫糖炒糖，再煎肉，味道如何一起去嚐嚐。

和牛沙朗不直接送入醬汁，關西風壽喜燒，得先炒糖。

牛油刷鍋，就能撒上三溫糖，來回炒香，和牛沙朗一碰到鍋面，立刻滋滋作響，釋放濃濃牛油香氣。

只淋一點點壽喜燒醬汁，染上醬香。

沾裹蛋液，和牛一入口，油脂在口中化開，鹹香醬汁和三溫糖，讓和牛表面，烙上焦痕。

[[業者黃建智]]
“那關東的話主要是以醬汁，然後之後就是下肉，那關西風比較特別的是，它會有一步砂糖的部分，然後我們店是採用三溫糖，它的糖比較不會那麼甜膩，煎起來會比較有點焦糖感”

接著倒入壽喜燒醬、昆布水，先燙蔬菜，讓蔬菜甜味，流入醬汁裡，和牛就能下鍋涮。

第三吃，剩下的醬汁，倒入雞蛋、蔥花和漬菜，就能放在米飯上，讓每粒米吸收鹹甜醍醐味。

[[業者黃建智]]
“你用一般水跟一般的醬，壽喜燒的醬汁，那它其實吃到後面的話，醬油味會偏重，那如果你是用昆布水跟醬汁的話，它裡面的話會多了一個甘甜味”

吃完鹹的，再來點甜點，豆腐經過師傅刀工，變身菊花，老闆到日本考察10幾間餐廳，把台灣少見的關西壽喜燒，搬上台灣餐桌。

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