Sukiyaki and Warishita (Sukiyaki Sauce). Sukiyaki sauce, also known as Warishita, is a Japanese sauce that defines the flavor of sukiyaki. The main ingredients are sugar, Japanese soy sauce Although a sukiyaki sauce recipe is simple and easy, this condiment leaves a big room to create different flavors between many sukiyaki dishes. Authentic Sukiyaki recipe with seared marbled beef and a variety of vegetables including enoki, shungiku, and napa cabbage cooked in a soy sauce broth.
Cut yaki-dofu into bite sized pieces.
Sukiyaki (鋤焼, or more commonly すき焼き; [sɯ̥kijaki]) is a Japanese dish that is prepared and served in the nabemono (Japanese hot pot) style.
It consists of meat (usually thinly sliced beef) which is slowly cooked or simmered at the table, alongside vegetables and other ingredients.
You can cook Sukiyaki and Warishita (Sukiyaki Sauce) using 10 ingredients and 8 steps. Here is how you cook that.
Ingredients of Sukiyaki and Warishita (Sukiyaki Sauce)
- You need of Warishita sukiyaki sauce.
- Prepare 4 tbsp of or more Sugar.
- Prepare 75 ml of each or more Mirin, sake and soy sauce.
- It's 150 ml of Water (adjust the quantity to your liking).
- You need 1 of (For the dipping sauce) beaten egg per person, or as desired.
- Prepare 400 grams of Thinly sliced beef for sukiyaki.
- It's 1 of Beef fat (Japanese beef).
- Prepare 1 of White part of Japanese leek (or onion).
- It's 1 of Chinese cabbage, chysanthemum greens and enoki mushrooms (as desired).
- It's 1 of Shirataki konyaku noodles, tofu (grilled) and udon noodles (as desired).
Sukiyaki - thinly sliced beef, tofu and vegetables in sweet soy sauce flavour cooked at the table is so much fun. It is easy to make and so delicious. In the case of Kanto style, the sukiyaki sauce called warishita (割り下) is prepared separately. Warishita is a mixture of soy sauce, sake, sugar, mirin.
Sukiyaki and Warishita (Sukiyaki Sauce) instructions
- Cut or slice the ingredients, then quickly blanch the shirataki noodles..
- These are the ingredients for warishita sauce. Use sake (tip 1)..
- Heat an iron pot and melt the beef fat. Use high quality Japanese beef fat (tip 2) This gives better flavour to the beef..
- Spread the white part of Japanese leek or onion on the pan and lay 1/4 of the beef on top (tip 3). Add sugar, mirin, and sake and bring to a boil..
- Add the soy sauce. Adjust the amount of water as you cook as Chinese cabbage has a lot of water content..
- Arrange the other ingredients in the pan and cook though (without covering)! We prefer lighter seasoning, but if you prefer it stronger, add more sugar and soy sauce!.
- After simmering for a while, the vegetables will release water, so adjust the water accordingly. Dip the sukiyaki in the beaten eggs and enjoy!.
- Adjust the quantity of water, soy sauce, and sugar to your preference..
Sukiyaki is one of the most popular hot pot dishes in Japan. It has a sweet and salty flavor a little bit like teriyaki sauce, but with beef and Although Sukiyaki is a Japanese "national" food like sushi, it is different by region. In eastern Japan (Kanto), they use a premixed sauce called "Warishita" made. Whether or not this is real sukiyaki didn't really matter to me I enjoyed this recipe regardless. The only thing I'll do differently next time is lessen the amount of bamboo shoots (personal preference) and Use dashi stock with soy and mirin instead or better yet buy some warishita (sukiyaki cooking sauce).
