Easy Way to Cook Perfect Sukiyaki and Warishita (Sukiyaki Sauce)

Sukiyaki and Warishita (Sukiyaki Sauce) Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

Here is the best “Sukiyaki and Warishita (Sukiyaki Sauce)" recipe we have found so far. This will be smell and look delicious.

Ingredients of Sukiyaki and Warishita (Sukiyaki Sauce)

1. Make ready of Warishita sukiyaki sauce.
2. Take 4 tbsp of or more Sugar.
3. You need 75 ml of each or more Mirin, sake and soy sauce.
4. Take 150 ml of Water (adjust the quantity to your liking).
5. You need 1 of (For the dipping sauce) beaten egg per person, or as desired.
6. Make ready 400 grams of Thinly sliced beef for sukiyaki.
7. Make ready 1 of Beef fat (Japanese beef).
8. Take 1 of White part of Japanese leek (or onion).
9. Prepare 1 of Chinese cabbage, chysanthemum greens and enoki mushrooms (as desired).
10. It’s 1 of Shirataki konyaku noodles, tofu (grilled) and udon noodles (as desired).

Sukiyaki and Warishita (Sukiyaki Sauce) instructions

1. Cut or slice the ingredients, then quickly blanch the shirataki noodles..
2. These are the ingredients for warishita sauce. Use sake (tip 1)..
3. Heat an iron pot and melt the beef fat. Use high quality Japanese beef fat (tip 2) This gives better flavour to the beef..
4. Spread the white part of Japanese leek or onion on the pan and lay 1/4 of the beef on top (tip 3). Add sugar, mirin, and sake and bring to a boil..
5. Add the soy sauce. Adjust the amount of water as you cook as Chinese cabbage has a lot of water content..
6. Arrange the other ingredients in the pan and cook though (without covering)! We prefer lighter seasoning, but if you prefer it stronger, add more sugar and soy sauce!.
7. After simmering for a while, the vegetables will release water, so adjust the water accordingly. Dip the sukiyaki in the beaten eggs and enjoy!.
8. Adjust the quantity of water, soy sauce, and sugar to your preference..