Kansai-Style Homemade Sukiyaki Sauce (Warishita)

Name: Kansai-Style Homemade Sukiyaki Sauce (Warishita)
Yield: For a 28 cm (11-inch) sukiyaki pot
Ingredients: 1 piece beef tallow; As much as you like sliced beef (or your favorite meat); As much as you like assorted vegetables; (Napa cabbage, green onions, scallions, mizuna, chrysanthemum greens, tofu, wheat gluten, shirataki noodles, etc.); 3 1/2 tablespoons sake (50 ml); 3 1/2 tablespoons mirin (50 ml); 1/3 cup or more soy sauce (70 ml or more); 7 tablespoons or more sugar; As many raw eggs as you like (for dipping)

＊＊ルリ＊＊ @cook_40135969

I love dipping rich sukiyaki in plenty of egg! Adding udon noodles at the end is also delicious.

Recipe background:
My mom used to season it with just sugar and soy sauce, but I found it tastes even better with sake and mirin!

I love dipping rich sukiyaki in plenty of egg! Adding udon noodles at the end is also delicious.

Recipe background:
My mom used to season it with just sugar and soy sauce, but I found it tastes even better with sake and mirin!

＊＊ルリ＊＊ @cook_40135969

I love dipping rich sukiyaki in plenty of egg! Adding udon noodles at the end is also delicious.

Recipe background:
My mom used to season it with just sugar and soy sauce, but I found it tastes even better with sake and mirin!

I love dipping rich sukiyaki in plenty of egg! Adding udon noodles at the end is also delicious.

Recipe background:
My mom used to season it with just sugar and soy sauce, but I found it tastes even better with sake and mirin!

Saved

Ingredients

For a 28 cm (11-inch) sukiyaki pot

1 piecebeef tallow
As much as you like sliced beef (or your favorite meat)
As much as you like assorted vegetables
(Napa cabbage, green onions, scallions, mizuna, chrysanthemum greens, tofu, wheat gluten, shirataki noodles, etc.)
For the sauce:
3 1/2 tablespoonssake (50 ml)
3 1/2 tablespoonsmirin (50 ml)
1/3 cupor more soy sauce (70 ml or more)
7 tablespoonsor more sugar
As many raw eggs as you like (for dipping)

Saved

Steps

1

Spread the beef tallow in a sukiyaki pot (or a large skillet) and sauté the meat. You only need a small amount for flavor.
2

If using chicken (as my husband prefers), cook all the chicken first since it takes longer to cook through.
3

Add the sake, mirin, soy sauce, and sugar.
4

Since the sauce is strong, add water-rich ingredients like napa cabbage, tofu, wheat gluten, and shirataki noodles, then simmer.
5

As the sauce thins out, add more vegetables as you like.
6

If the flavor gets too diluted after adding more ingredients, adjust by adding soy sauce and sugar in a 1:1 to 1:2 ratio (to taste) to maintain the flavor.
7

Since you'll be dipping the ingredients in egg, keep the sauce a bit on the strong side.
8

Note: Some people have said this is too sweet, but that's the Kansai style! If you don't like sweet flavors, please try a different recipe.