Asakusa Imahan-style Sukiyaki Sauce (Warishita)

Name: Asakusa Imahan-style Sukiyaki Sauce (Warishita)
Yield: 3 servings
Cuisine: American
Ingredients: 180 ml Soy sauce; 180 ml Mirin; 70 grams Sugar; 100 ml Water; 2 tbsp Sake; 5 cm Kombu

cookpad.japan @cookpad_jp

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

The sukiyaki I had at Imahan (a famous restaurant in Tokyo) was delicious, so I attempted to re-create their flavor.

cookpad.japan @cookpad_jp

The sukiyaki I had at Imahan (a famous restaurant in Tokyo) was delicious, so I attempted to re-create their flavor.

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Ingredients

3 servings

180 mlSoy sauce
180 mlMirin
70 gramsSugar
100 mlWater
2 tbspSake
5 cmKombu

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Steps

1

Put all the ingredients except for the konbu seaweed in a pan and bring to a boil. Simmer for a few minutes (don't let it boil over).
2

Put in the cut up konbu seaweed, and leave it as-is to cool down.
3

This is great for flavoring: Nikujaga (simmered meat and potatoes), katsudon (tonkatsu rice bowl), kinpira, meat and tofu, simmered fish, grilled mochi cakes, simmered pork belly cubes, chicken soboro, as yakitori chicken sauce, as well as as a secret flavor in yakisoba noodles.
4

Thicken with katakuriko dissolved in water to make mitarashi sauce for mochi dumplings. Mix with sesame oil to make a bulgogi sauce. Spread it on pizza crust with yakitori sauce and mayonnaise to make a Japanese style chicken pizza. Delicious!