How to Prepare Award-winning Asakusa Imahan-style Sukiyaki Sauce (Warishita)
Hello everybody, it is Jim, welcome to my recipe site. Today, we're going to prepare a distinctive dish, Recipe of Favorite Asakusa Imahan-style Sukiyaki Sauce (Warishita). One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Asakusa Imahan-style Sukiyaki Sauce (Warishita), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Asakusa Imahan-style Sukiyaki Sauce (Warishita) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Asakusa Imahan-style Sukiyaki Sauce (Warishita) is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we must first prepare a few components. You can cook Asakusa Imahan-style Sukiyaki Sauce (Warishita) using 6 ingredients and 4 steps. Here is how you cook it.
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
Ingredients and spices that need to be Make ready to make Asakusa Imahan-style Sukiyaki Sauce (Warishita):
- 180 ml Soy sauce
- 180 ml Mirin
- 70 grams Sugar
- 100 ml Water
- 2 tbsp Sake
- 5 cm Kombu
Steps to make Asakusa Imahan-style Sukiyaki Sauce (Warishita)
- 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).
- Put in the cut up konbu seaweed, and leave it as-is to cool down.
- 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.
- 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!
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So that is going to wrap this up with this special food Steps to Make Speedy Asakusa Imahan-style Sukiyaki Sauce (Warishita). Thanks so much for your time. I'm confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!