☆Ultimate Sukiyaki Warishita Sauce☆ Recipe by ☆栄養士のれしぴ☆
Sukiyaki Sauce (Warishita) Sukiyaki Sauce (Warishita) I love my mum's sukiyaki and I asked for her warishita recipe. Since then, this has been my family's favorite. At the end of a sukiyaki meal, we cook udon noodles in the leftover warishita sauce. It's very tasty and I always eat too much. The key of this recipe is to add a little miso to the sauce. Recipe by DearMIHO cookpad.japan Sukiyaki and Warishita (Sukiyaki Sauce) Sukiyaki and Warishita (Sukiyaki Sauce) I received high quality beef for sukiyaki one day. Adjust the amount of seasonings for the warishita sauce. Add more sugar and soy sauce if necessary (we prefer it lighter). The vegetables will release water after you simmer it for a while, but it'll evaporate off, so adjust the amount of water in the simmering broth as necessary. Recipe by MyDining cookpad.japan Asakusa Imahan-style Sukiyaki Sauce (Warishita) Asakusa Imahan-style Sukiyaki Sauce (Warishita) 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 cookpad.japan Top Secret All-Purpose Yakiniku Sauce Top Secret All-Purpose Yakiniku Sauce When I owned a restaurant, this was my precious all-purpose secret sauce. The original recipe made a large amount and took a few months to age. But I adapted the recipe for quicker use at home. It's a great all-purpose sauce for yakiniku, stir-fry or any kinds of dishes you like. You don't have to sterilize the jar by boiling it if the jar is clean and there's no moisture left in it. But if you prefer to sterilize it, use alcohol to do so! Heating this sauce will destroy the fragrance and flavour. It's better to keep the alcohol from the sake and mirin, so that the sauce is fragrant and can be preserved well. Don't forget to add the fruit. Recipe by Heartful Kitchen Rei cookpad.japan All-Purpose Teriyaki Sauce All-Purpose Teriyaki Sauce I don't like teriyaki sauce that's too sweet or not sweet enough, so I experimented several times before reaching this flavor. To make teriyaki chicken: When pan-frying the chicken, start cooking it with the skin side down, and wipe out the fat that comes out from the frying pan with paper towels. This way the skin will be nice and crispy. The sauce will coat the chicken properly with residual heat, so add it to the pan after turning off the heat. For about 300 ml. Recipe by FarmersK cookpad.japan Teriyaki Sauce Teriyaki Sauce Such a simple sauce recipe that can be used for many dishes like fish, chicken and tofu. Try with rice! Please enjoy this recipe! BirdieNumbNumbs All-Purpose Sauce: Better than Mentsuyu All-Purpose Sauce: Better than Mentsuyu I don't like the mentsuyu noodle dipping sauce sold in store. Though lots of Japanese dishes use sauces with dashi, others don't, so to keep things simple, I came up with something in between. You just need to mix these ingredients in this order. I realized that you could enjoy the flavor of soy sauce more if you don't boil it, so I decided to remove the pan from the heat before adding it. Recipe by chibi-pan cookpad.japan Sukiyaki Sauce (Warishita) Sukiyaki Sauce (Warishita) I love my mum's sukiyaki and I asked for her warishita recipe. Since then, this has been my family's favorite. At the end of a sukiyaki meal, we cook udon noodles in the leftover warishita sauce. It's very tasty and I always eat too much. The key of this recipe is to add a little miso to the sauce. Recipe by DearMIHO cookpad.japan Sukiyaki Sauce (Warishita) Sukiyaki Sauce (Warishita) I love my mum's sukiyaki and I asked for her warishita recipe. Since then, this has been my family's favorite. At the end of a sukiyaki meal, we cook udon noodles in the leftover warishita sauce. It's very tasty and I always eat too much. The key of this recipe is to add a little miso to the sauce. Recipe by DearMIHO cookpad.japan Sukiyaki and Warishita (Sukiyaki Sauce) Sukiyaki and Warishita (Sukiyaki Sauce) I received high quality beef for sukiyaki one day. Adjust the amount of seasonings for the warishita sauce. Add more sugar and soy sauce if necessary (we prefer it lighter). The vegetables will release water after you simmer it for a while, but it'll evaporate off, so adjust the amount of water in the simmering broth as necessary. Recipe by MyDining cookpad.japan Sukiyaki and Warishita (Sukiyaki Sauce) Sukiyaki and Warishita (Sukiyaki Sauce) I received high quality beef for sukiyaki one day. Adjust the amount of seasonings for the warishita sauce. Add more sugar and soy sauce if necessary (we prefer it lighter). The vegetables will release water after you simmer it for a while, but it'll evaporate off, so adjust the amount of water in the simmering broth as necessary. Recipe by MyDining cookpad.japan Asakusa Imahan-style Sukiyaki Sauce (Warishita) Asakusa Imahan-style Sukiyaki Sauce (Warishita) 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 cookpad.japan Asakusa Imahan-style Sukiyaki Sauce (Warishita) Asakusa Imahan-style Sukiyaki Sauce (Warishita) 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 cookpad.japan Top Secret All-Purpose Yakiniku Sauce Top Secret All-Purpose Yakiniku Sauce When I owned a restaurant, this was my precious all-purpose secret sauce. The original recipe made a large amount and took a few months to age. But I adapted the recipe for quicker use at home. It's a great all-purpose sauce for yakiniku, stir-fry or any kinds of dishes you like. You don't have to sterilize the jar by boiling it if the jar is clean and there's no moisture left in it. But if you prefer to sterilize it, use alcohol to do so! Heating this sauce will destroy the fragrance and flavour. It's better to keep the alcohol from the sake and mirin, so that the sauce is fragrant and can be preserved well. Don't forget to add the fruit. Recipe by Heartful Kitchen Rei cookpad.japan Top Secret All-Purpose Yakiniku Sauce Top Secret All-Purpose Yakiniku Sauce When I owned a restaurant, this was my precious all-purpose secret sauce. The original recipe made a large amount and took a few months to age. But I adapted the recipe for quicker use at home. It's a great all-purpose sauce for yakiniku, stir-fry or any kinds of dishes you like. You don't have to sterilize the jar by boiling it if the jar is clean and there's no moisture left in it. But if you prefer to sterilize it, use alcohol to do so! Heating this sauce will destroy the fragrance and flavour. It's better to keep the alcohol from the sake and mirin, so that the sauce is fragrant and can be preserved well. Don't forget to add the fruit. Recipe by Heartful Kitchen Rei cookpad.japan All-Purpose Teriyaki Sauce All-Purpose Teriyaki Sauce I don't like teriyaki sauce that's too sweet or not sweet enough, so I experimented several times before reaching this flavor. To make teriyaki chicken: When pan-frying the chicken, start cooking it with the skin side down, and wipe out the fat that comes out from the frying pan with paper towels. This way the skin will be nice and crispy. The sauce will coat the chicken properly with residual heat, so add it to the pan after turning off the heat. For about 300 ml. Recipe by FarmersK cookpad.japan All-Purpose Teriyaki Sauce All-Purpose Teriyaki Sauce I don't like teriyaki sauce that's too sweet or not sweet enough, so I experimented several times before reaching this flavor. To make teriyaki chicken: When pan-frying the chicken, start cooking it with the skin side down, and wipe out the fat that comes out from the frying pan with paper towels. This way the skin will be nice and crispy. The sauce will coat the chicken properly with residual heat, so add it to the pan after turning off the heat. For about 300 ml. Recipe by FarmersK cookpad.japan Teriyaki Sauce Teriyaki Sauce Such a simple sauce recipe that can be used for many dishes like fish, chicken and tofu. Try with rice! Please enjoy this recipe! BirdieNumbNumbs Teriyaki Sauce Teriyaki Sauce Such a simple sauce recipe that can be used for many dishes like fish, chicken and tofu. Try with rice! Please enjoy this recipe! BirdieNumbNumbs All-Purpose Sauce: Better than Mentsuyu All-Purpose Sauce: Better than Mentsuyu I don't like the mentsuyu noodle dipping sauce sold in store. Though lots of Japanese dishes use sauces with dashi, others don't, so to keep things simple, I came up with something in between. You just need to mix these ingredients in this order. I realized that you could enjoy the flavor of soy sauce more if you don't boil it, so I decided to remove the pan from the heat before adding it. Recipe by chibi-pan cookpad.japan All-Purpose Sauce: Better than Mentsuyu All-Purpose Sauce: Better than Mentsuyu I don't like the mentsuyu noodle dipping sauce sold in store. Though lots of Japanese dishes use sauces with dashi, others don't, so to keep things simple, I came up with something in between. You just need to mix these ingredients in this order. I realized that you could enjoy the flavor of soy sauce more if you don't boil it, so I decided to remove the pan from the heat before adding it. Recipe by chibi-pan cookpad.japan