Asakusa Imahan-style Sukiyaki Sauce (Warishita) – a delicious recipe with Soy sauce, Mirin, Sugar, Water, Sake. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Put all the ingredients except for the konbu seaweed in a pan and bring to a boil.
2
Simmer for a few minutes (don't let it boil over).
3
Put in the cut up konbu seaweed, and leave it as-is to cool down.
4
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.
5
Thicken with katakuriko dissolved in water to make mitarashi sauce for mochi dumplings.
6
Mix with sesame oil to make a bulgogi sauce.
7
Spread it on pizza crust with yakitori sauce and mayonnaise to make a Japanese style chicken pizza.
8
Delicious!
92
kcal
Calories
20
g
Carbs
4
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 180 ml Soy sauce, 180 ml Mirin, 70 grams Sugar, 100 ml Water, and more.
Yes, Asakusa Imahan-style Sukiyaki Sauce (Warishita) falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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