I love my mum's sukiyaki and I asked for her warishita recipe. Since then, this has been my family's favorite.At the end of a sukiyaki meal, we cook udon noodles in the leftover warishita sauce. It's very tasty and I always eat too much.The key of this recipe is to add a little miso to the sauce. Recipe by DearMIHO

Sukiyaki is easy to make if you have a pan!Once you learn the ratio of warishita, you can make it even if the amount you make changes.There is also a video available for your viewing pleasure.youtu.be/i6FXWllw_7I

I received high quality beef for sukiyaki one day.Adjust the amount of seasonings for the warishita sauce. Add more sugar and soy sauce if necessary (we prefer it lighter).The vegetables will release water after you simmer it for a while, but it'll evaporate off, so adjust the amount of water in the simmering broth as necessary. Recipe by MyDining

Usually I season our family meals very lightly. But sometimes you want a concentrated dish.Adjust the amount of ingredients to taste. Use whatever vegetables you like!I used brown rice amazake as the sweetener, but you can use regular white rice amazake (without sugar) in the same way. Recipe by Piyonofu

The sukiyaki I had at Imahan (a famous restaurant in Tokyo) was delicious, so I attempted to re-create their flavor.It's supposed to be best if you boil the mirin first, but I can't be bothered so I just mix everything together and bring it to boil. Add the konbu seaweed after turning off the heat. Adjust the amount of sugar to taste. Tip: You can just throw everything in a heatproof container and microwave until it's boiling. Actually, that's the method I use the most... If you don't like the odor of the konbu seaweed, add it after taking the container out of the microwave. For 2 to 3 servings. Recipe by usausa

I like fried tofu deeply marinated in sukiyaki sauce . I thought up a recipe where the sukiyaki sauce played a supporting role to the leading tofu using age.Both the atsuage and ground pork already have plenty of oil, so let them cook in their own grease without adding oil. This will also help reduce the calories a little! Recipe by Poron526

It's been 4 years since I started making homemade ramen as a hobby. Recently, I've finally been able to come close to my ideal flavors, so I uploaded the recipe here as a note to myself.The noodles here are low in moisture and very hard. I think they would be very hard to roll out without a pasta machine or noodle-making machine. If you are going to roll them out by hand, add 100 to 200 g of water to the amounts given. That is the ratio I used to use when I used to roll my noodles out by hand. Recipe by Homard Ebiko

I thought up this while trying to come up with a simple recipe.Stir occasionally while simmering to allow the flavors to evenly be absorbed.When parboiling the daikon, plain water is fine, but if you use rinsed water from white rice, the daikon will become softer and tastier. Recipe by NiCoo-

This is our feverious menu in the family, it's a Japanese style sukiyaki make the same but different sauce .

I made our family version of chicken sukiyaki at my husband's request.Put vegetables with high water content in first to increase the sukiyaki sauce by the amount of water that comes out from them.I didn't use this time, but burdock root and daikon radish go really well with this dish! It's also tasty if you use duck instead of chicken. We finish off sukiyaki with udon noodles, but it will also be delicious if you make rice porridge with cooked rice and some eggs. Recipe by usaco3

I had about 200 g of sukiyaki beef, but it was too little to go through the effort of making sukiyaki, so I made a variation of it in a frying pan. It's an easy way to prepare a sukiyaki-like meal.Adding the beef in two processes helps to keep it from getting too tough. You can use leek stalks in place of onions. Green onions can be substituted for mizuna greens. Recipe by Hanahanako.

My family loves teriyaki sauce. I tried to come up with a recipe that I can make easily while I'm cooking.No hints. Just combine the ingredients, and the add the sauce to whatever you are cooking. Recipe by kojyu