Sukiyaki in the Kanto region is based on the gyu-nabe popularly eaten in the Meiji period, where beef is boiled in a soup of warishita which has been prepared beforehand by mixing soup stock with soy sauce, sugar, mirin and sake.
関東のすき焼きは明治に流行した牛鍋がベースになっており、出汁に醤油・砂糖・みりん・酒などの調味料を混ぜた割下をあらかじめ用意し、割下の中で牛肉を煮る。