Recipe of Favorite Asakusa Imahan-style Sukiyaki Sauce (Warishita)

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, asakusa imahan-style sukiyaki sauce (warishita). One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Asakusa Imahan-style Sukiyaki Sauce (Warishita) is one of the most popular of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Asakusa Imahan-style Sukiyaki Sauce (Warishita) is something which I have loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can have asakusa imahan-style sukiyaki sauce (warishita) using 6 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Asakusa Imahan-style Sukiyaki Sauce (Warishita):

1. Prepare 180 ml Soy sauce
2. Take 180 ml Mirin
3. Take 70 grams Sugar
4. Get 100 ml Water
5. Get 2 tbsp Sake
6. Take 5 cm Kombu

Steps to make Asakusa Imahan-style Sukiyaki Sauce (Warishita):

1. 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).
2. Put in the cut up konbu seaweed, and leave it as-is to cool down.
3. 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.
4. 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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