Sukiyaki Warishita (Sukiyaki Sauce) Recipe by ﾏﾏ時々お菓子職人
This recipe is translated from Cookpad Japan. See original: すき焼きの割りした♪ Sukiyaki Warishita (Sukiyaki Sauce) Cooking Instructions 1 Be sure to measure the sugar by weight. Combine all the ingredients marked with ★ in a bowl and mix well. Use this sauce to simmer your sukiyaki. 2 For the ingredients, we used beef, napa cabbage, green onion, enoki mushrooms, shirataki noodles, and grilled tofu. Dip in beaten egg before eating. Finish the meal with udon noodles. 3 If you can get beef fat, use it! Heat a little beef fat in the pot first, then add the vegetables and sauce to make sukiyaki—it tastes great this way. 4 We use thinly sliced beef for shabu-shabu. When the vegetables are cooked, quickly simmer the beef and enjoy. 5 We cook the ingredients in two batches. For the first batch, use two-thirds of the sauce. For the second batch, add the remaining one-third of the sauce to the leftover broth and simmer the rest of the ingredients. 1 Be sure to measure the sugar by weight. Combine all the ingredients marked with ★ in a bowl and mix well. Use this sauce to simmer your sukiyaki. 1 Be sure to measure the sugar by weight. Combine all the ingredients marked with ★ in a bowl and mix well. Use this sauce to simmer your sukiyaki. 2 For the ingredients, we used beef, napa cabbage, green onion, enoki mushrooms, shirataki noodles, and grilled tofu. Dip in beaten egg before eating. Finish the meal with udon noodles. 2 For the ingredients, we used beef, napa cabbage, green onion, enoki mushrooms, shirataki noodles, and grilled tofu. Dip in beaten egg before eating. Finish the meal with udon noodles. 3 If you can get beef fat, use it! Heat a little beef fat in the pot first, then add the vegetables and sauce to make sukiyaki—it tastes great this way. 3 If you can get beef fat, use it! Heat a little beef fat in the pot first, then add the vegetables and sauce to make sukiyaki—it tastes great this way. 4 We use thinly sliced beef for shabu-shabu. When the vegetables are cooked, quickly simmer the beef and enjoy. 4 We use thinly sliced beef for shabu-shabu. When the vegetables are cooked, quickly simmer the beef and enjoy. 5 We cook the ingredients in two batches. For the first batch, use two-thirds of the sauce. For the second batch, add the remaining one-third of the sauce to the leftover broth and simmer the rest of the ingredients. 5 We cook the ingredients in two batches. For the first batch, use two-thirds of the sauce. For the second batch, add the remaining one-third of the sauce to the leftover broth and simmer the rest of the ingredients. 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 Mike's Traditional Old Sober Soup walking tacos leftover turkey bbq sandwich Momma's Homemade Dumplings for CHICKEN and DUMPLINGS Bee's coconut pretzel bars Mike's Traditional Old Sober Soup walking tacos leftover turkey bbq sandwich Momma's Homemade Dumplings for CHICKEN and DUMPLINGS Bee's coconut pretzel bars Kiwi Jam Tangy Cranberry Jam Refreshing Delicious Lemon Curd Simple! Delicious! Authentic Pasta Carbonara grilled chicken cordon bleu Chocolate Fruit Cake loaded chicken and potatoes skyline chili chicken marinade Lovely Chocolate Truffles for Valentine's Day Kiwi Jam Tangy Cranberry Jam Refreshing Delicious Lemon Curd Simple! Delicious! Authentic Pasta Carbonara grilled chicken cordon bleu Chocolate Fruit Cake loaded chicken and potatoes skyline chili chicken marinade Lovely Chocolate Truffles for Valentine's Day