Sukiyaki Sauce Base

This sauce is slightly less sweet, so you can enjoy it to the last bite without feeling heavy.The origin of this recipe: A preferred blend developed through trial and error with store-bought sauces and various recipes.

Sukiyaki broth, just the right amount for two servings! Thank you for all the feedback!The origin of this recipeI didn't like having leftover sukiyaki broth, so I noted down a recipe that makes just the right amount for two people. After trying various recipes, I think this one is the most delicious for our family (we're in the Kanto region). Since adding tofu and shirataki noodles releases water, this sauce is on the stronger side.

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

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

Today, I made an easy sukiyaki using Ebara's sukiyaki sauce.The origin of this recipe: I once had it at my cousin's house using store-bought sauce, and it was quite delicious, so I decided to use it.

Enhance the flavor with tips ★1, 2, and 3.The origin of this recipe: I received some delicious sukiyaki beef.

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

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

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

This is a basic sukiyaki recipe! No more confusion!

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

I made meat tofu to use up some store-bought sukiyaki sauce.The story behind this recipe:I received some sukiyaki sauce, but since my husband isn't fond of meat, we can't make sukiyaki at home... I thought meat tofu would be a good way to use it up, so I gave it a try.

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 .

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

I adjusted the amounts to tablespoons.When cooking, if it's over high heat it'll bubble over, so be careful.If measuring by the spoonful or ladleful, the key is to start with the sugar (before it gets soggy with the soy sauce and wet ingredients). Recipe by Chatamari

I don't like teriyaki sauce that's too sweet or not sweet enough, so I experimented several times before reaching this flavor.To make teriyaki chicken:When pan-frying the chicken, start cooking it with the skin side down, and wipe out the fat that comes out from the frying pan with paper towels. This way the skin will be nice and crispy.The sauce will coat the chicken properly with residual heat, so add it to the pan after turning off the heat. For about 300 ml. Recipe by FarmersK

If you follow these steps well, you can make izakaya-style yakitori sauce!When cooled, it'll thicken, so don't over-simmer it.Thoroughly cook off the alcohol of the sake and mirin. Recipe by Cooking S Papa

A dish that lets you enjoy plenty of vegetables and warms you up.The origin of this recipeMy mother used to make this often, so I tried to recreate it in my own way!

When I ran a shop, I used to make this in large quantities. Now, since it's just for my family, the recipe is in tablespoons. You can also use a ladle or any other measure.The origin of this recipeI tried to convert the sauce I used to make by eye into tablespoons.

Golden ratio: 'Soy sauce 1: Cooking sake 1: Granulated sugar 1'.It's so easy! The flavor is perfect, making sukiyaki my specialty dish! (๑′ᴗ‵๑)The origin of this recipe:I was treated to sukiyaki made with just granulated sugar and soy sauce at a friend's house.I was amazed at how delicious it was despite being so simple!To prevent it from being too salty, I made a simple sauce with soy sauce and cooking sake. After tasting it, my husband's friend said, 'This is a taste that brings happiness!' Haha.

Great sauce :hungry

MENTSUYU is Japanese noodle sauce/soup base. Very simple recipe but also super useful. You can use for AGEDASHI TOFU, SOBA noodle, OYAKODON, TEMPURA, TAKIKOMI GOHAN and so on!

Such a simple sauce recipe that can be used for many dishes like fish, chicken and tofu. Try with rice! Please enjoy this recipe!

This is an updated version of a recipe I made before.I added the water-dissolved katakuriko so that it mixes better with the yakitori.Adjust the thickness of the sauce to your liking.As you dip the yakitori in the sauce the sauce takes on the chicken's flavor and becomes more delicious. Recipe by Hokkori-no

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

#throughglass

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.

I always used to use the sauce that's made for grilled eel as yakitori sauce, but as that's a little sweet, I changed my recipe a bit to make a sauce that goes better with yakitori.Adjust the heat when simmering the ingredients. Recipe by Yuuyuu0221

I tasted the sauce as I was making it, and settled on this recipe.You can also use this sauce for marinating meat, or pouring over grilled chicken. Recipe by Hokkori-no