Holiday Ayo - Japanese food is quite popular among Indonesian people. It's not surprising that there are now so many Japanese restaurants with various menu choices, from sushi, barbecue, to sukiyaki.

Discussing sukiyaki, sukiyaki itself is a boiled dish containing thin slices of beef, green onions and vegetables. 

This menu is cooked and served in an iron pan, then dipped in beaten raw chicken eggs. There are two types of sukiyaki, namely the Kanto version of sukiyaki and the Kansai version of sukiyaki. 

Reporting from Japanese Station, the Kanto version of sukiyaki is cooked with pieces of beef fat melted in a pan. 

The Kanto version of sukiyaki is cooked using warishita sauce, which is a mixture of dashi, soy sauce, granulated sugar, and mirin or a Japanese liquor similar to sake that is cooked first. 

Meanwhile, the Kansai version of sukiyaki is only cooked with soy sauce and sugar. Seasonings in the form of granulated sugar and soy sauce are poured at once in large quantities over the cooked meat, then stirred with the vegetables until cooked. 

In both the Kanto and Kansai versions, this menu is usually eaten with beaten eggs, but the biggest difference lies in how it is cooked. 

The Kanto version of sukiyaki uses a "boiling" cooking method, while the Kansai version of sukiyaki uses a "grilling" cooking method. 

This Kansai version of sukiyaki is quite rare in Indonesia, because it must only be enjoyed at sukiyaki houses. Its existence in Indonesia is still rare. 

However, for those of you who are curious about the Kansai version of sukiyaki, Shiki Restaurant presents this menu. The menu is cooked directly in front of the diners like serving teppanyaki. 

Executive Chef Shiki, Adit, explained that this Kansai version of sukiyaki is served with less sauce and tends to have less sauce with a salty and sweet taste at the same time. 

“At Shiki, we don't cook it using granulated sugar, but use cotton candy to make the soup taste sweeter. Of course, don't forget the soy sauce that is a mainstay of Japanese culinary delights," said Chef Adit. 

On that occasion, Chef Adit also shared how to eat the Kansai version of sukiyaki. 

“After the meat is served from the chef to the customer, dip it in the omega egg, it will taste even juicier and sweeter. Don't worry, it won't smell fishy," he added. 

For this sukiyaki package, visitors will be served a package consisting of rice, raw omega eggs, and a bowl to enjoy the sukiyaki that the chef pours after it is cooked. 

“Meat and egg cooking tastes are adjusted to customer tastes. So when we cook, customers can see the process directly," he explained.