Sukiyaki Sauce (Warishita) in the Style of Imahan

Name: Sukiyaki Sauce (Warishita) in the Style of Imahan
Yield: Serves 2–3 servings
Ingredients: 3/4 cup soy sauce (180 ml); 3/4 cup mirin (180 ml); 1/3 cup sugar (70 grams); scant 1/2 cup water (100 ml); 2 tablespoons sake; 1 (2 inch) piece of kombu (about 5 cm)

usausa @cook_40021466

Even budget beef can taste just like Imahan’s with this sauce. If you’re in a hurry, just put everything in a microwave-safe bowl and heat until boiling—works great!
Recipe background:
I recreated this flavor after enjoying sukiyaki at Imahan.

usausa @cook_40021466

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Ingredients

Serves 2–3 servings

3/4 cupsoy sauce (180 ml)
3/4 cupmirin (180 ml)
1/3 cupsugar (70 grams)
scant 1/2 cup water (100 ml)
2 tablespoonssake
1 (2 inch)piece of kombu (about 5 cm)

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Steps

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Add all ingredients except the kombu to a pot and bring to a boil. Let it bubble for a few minutes (watch for boil-overs).
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Add the cut kombu and let the sauce cool.
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Other uses: Great for nikujaga (beef and potato stew), katsudon, kinpira, simmered tofu with meat, simmered fish, isobeyaki, braised pork belly, chicken soboro, yakitori sauce, or as a secret ingredient in yakisoba.
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Mix with cornstarch for mitarashi sauce, add sesame oil for bulgogi sauce, or use as a Japanese-style chicken pizza topping with yakitori, sauce, and mayo.
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This is not my recipe on Rakuten: http://recipe.rakuten.co.jp/recipe/1930005133/
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After making sukiyaki for the first time in a while, I used the leftover sauce to make kinpira gobo. I also chopped up the kombu after making the broth and added it in. :-)
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