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Kanto-region Style Sukiyaki Stock Recipe

Kanto-Region Style Sukiyaki Stock Recipe
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Serving : 5
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Prepare the ingredients before making Kanto-Region Style Sukiyaki Stock in your home. Then, follow these steps below to serve Kanto-Region Style Sukiyaki Stock for your family or friends.

Ingredients: Kanto-Region Style Sukiyaki Stock

  • Sukiyaki Stock:
  • 200 ml Mirin
  • 60 ml Sake (Preferably refined sake)
  • 100 ml Dashi stock
  • 50 grams Sugar (Preferably coarse brown sugar))
  • 180 ml Soy sauce

How to Make Kanto-Region Style Sukiyaki Stock

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Kanto-Region Style Sukiyaki Stock in your home by yourself.

    Step 1
  • You can use regular cooking sake, use refined if possible sake (a cheap brand is fine). Also use hon-mirin if possible.
  • Step 2
  • Bring the mirin and sake to a boil to cook off the alcohol. It may flame, so be careful.
  • Step 3
  • Once the alcohol content is cooked off, add the dashi stock and the brown sugar and dissolve. When the sugar has dissolved, add the soy sauce. Bring it to a quick boil and then turn off the heat right away. Let it cool and then it's done.
  • Step 4
  • Regular sugar is fine to use, but brown sugar brings out a richer flavor and it tastes really delicious.
  • Step 5
  • Melt some beef tallow in a hotpot and pour in 1/5 of the sukiyaki stock. When it begins to boil, add some beef, some vegetables, and more suikiyaki stock. Once the vegetables have become cooked, it's done.
  • Step 6
  • Cook some udon at the end! Microwave frozen udon noodles for 3 minutes and then just plop them into the pot. If the soup is too thin, adjust with soy sauce and sugar.
  • Step 7
  • Homemade udon is delicious, so try to prepare some in advance if possible.
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