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Asakusa Imahan-style Sukiyaki Sauce (warishita) Recipe

Asakusa Imahan-style Sukiyaki Sauce (Warishita) Recipe
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Serving : 3
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Prepare the ingredients before making Asakusa Imahan-style Sukiyaki Sauce (Warishita) in your home. Then, follow these steps below to serve Asakusa Imahan-style Sukiyaki Sauce (Warishita) for your family or friends.

Ingredients: Asakusa Imahan-style Sukiyaki Sauce (Warishita)

  • 180 ml Soy sauce
  • 180 ml Mirin
  • 70 grams Sugar
  • 100 ml Water
  • 2 tbsp Sake
  • 5 cm Kombu

How to Make Asakusa Imahan-style Sukiyaki Sauce (Warishita)

If you have prepared the ingredients needed, now time to start cooking. There are 4 steps you must follow to make Asakusa Imahan-style Sukiyaki Sauce (Warishita) in your home by yourself.

    Step 1
  • Put all the ingredients except for the konbu seaweed in a pan and bring to a boil. Simmer for a few minutes (don't let it boil over).
  • Step 2
  • Put in the cut up konbu seaweed, and leave it as-is to cool down.
  • Step 3
  • This is great for flavoring: Nikujaga (simmered meat and potatoes), katsudon (tonkatsu rice bowl), kinpira, meat and tofu, simmered fish, grilled mochi cakes, simmered pork belly cubes, chicken soboro, as yakitori chicken sauce, as well as as a secret flavor in yakisoba noodles.
  • Step 4
  • Thicken with katakuriko dissolved in water to make mitarashi sauce for mochi dumplings. Mix with sesame oil to make a bulgogi sauce. Spread it on pizza crust with yakitori sauce and mayonnaise to make a Japanese style chicken pizza. Delicious!
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