Kansai Style Homemade Sukiyaki Sauce (Warishita) Recipe by ＊＊ルリ＊＊
Kansai-Style Homemade Sukiyaki Sauce (Warishita) Cooking Instructions 1 Spread the beef tallow in a sukiyaki pot (or a large skillet) and sauté the meat. You only need a small amount for flavor. 2 If using chicken (as my husband prefers), cook all the chicken first since it takes longer to cook through. 3 Add the sake, mirin, soy sauce, and sugar. 4 Since the sauce is strong, add water-rich ingredients like napa cabbage, tofu, wheat gluten, and shirataki noodles, then simmer. 5 As the sauce thins out, add more vegetables as you like. 6 If the flavor gets too diluted after adding more ingredients, adjust by adding soy sauce and sugar in a 1:1 to 1:2 ratio (to taste) to maintain the flavor. 7 Since you'll be dipping the ingredients in egg, keep the sauce a bit on the strong side. 8 Note: Some people have said this is too sweet, but that's the Kansai style! If you don't like sweet flavors, please try a different recipe. 1 Spread the beef tallow in a sukiyaki pot (or a large skillet) and sauté the meat. You only need a small amount for flavor. 1 Spread the beef tallow in a sukiyaki pot (or a large skillet) and sauté the meat. You only need a small amount for flavor. 2 If using chicken (as my husband prefers), cook all the chicken first since it takes longer to cook through. 2 If using chicken (as my husband prefers), cook all the chicken first since it takes longer to cook through. 3 Add the sake, mirin, soy sauce, and sugar. 3 Add the sake, mirin, soy sauce, and sugar. 4 Since the sauce is strong, add water-rich ingredients like napa cabbage, tofu, wheat gluten, and shirataki noodles, then simmer. 4 Since the sauce is strong, add water-rich ingredients like napa cabbage, tofu, wheat gluten, and shirataki noodles, then simmer. 5 As the sauce thins out, add more vegetables as you like. 5 As the sauce thins out, add more vegetables as you like. 6 If the flavor gets too diluted after adding more ingredients, adjust by adding soy sauce and sugar in a 1:1 to 1:2 ratio (to taste) to maintain the flavor. 6 If the flavor gets too diluted after adding more ingredients, adjust by adding soy sauce and sugar in a 1:1 to 1:2 ratio (to taste) to maintain the flavor. 7 Since you'll be dipping the ingredients in egg, keep the sauce a bit on the strong side. 7 Since you'll be dipping the ingredients in egg, keep the sauce a bit on the strong side. 8 Note: Some people have said this is too sweet, but that's the Kansai style! If you don't like sweet flavors, please try a different recipe. 8 Note: Some people have said this is too sweet, but that's the Kansai style! If you don't like sweet flavors, please try a different recipe. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Pan-seared chicken with cilantro dill cream Simple rice porridge Baked Potato Soft and Chewy Snickerdoodles Smoked Pastrami (From Scratch Version) Pan-seared chicken with cilantro dill cream Simple rice porridge Baked Potato Soft and Chewy Snickerdoodles Smoked Pastrami (From Scratch Version) Kaleji masala Cinnamon rolls Fenugreek Dosai White sauce Aloo ke shami kabab 🍹💦Blue Curacao Mocktail💦🍹(non-alcoholic) 4 ingredients smoothie Rava chaat Bolognese di Valerie Sweet Croûtons Kaleji masala Cinnamon rolls Fenugreek Dosai White sauce Aloo ke shami kabab 🍹💦Blue Curacao Mocktail💦🍹(non-alcoholic) 4 ingredients smoothie Rava chaat Bolognese di Valerie Sweet Croûtons