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Really OT: Sukiyaki sauce - how to make?

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Really bad thing happen yesterday! I wanted to make Sukiyaki but my supermarket had no bottled Sukiyaki stuff! (So I bought something with "nabe" in the name, not really comparable)


So how do you make the Sukiyaki base yourself?


I guess Soy-sauce, sugar, maybe Mirin (can use Ricewine?)


Does anybody has a recipe on hand with the exact mix?


I just talk about the liquid base, the vegi and meat part is clear.

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Mirin is sweet Sake, considered cooking grade because of that and low alcohol content. There are specially yummy Mirin around at higher price, but never mind.

When you use Mirin, obviously you can use less sugar. I use brown sugar, by the way.

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I need translation help!


I found some ready to use sauce in a supermarket here. I am not sure if that's ready-to-use or a concentrate that needs to add water.


I read something like 本å“75ml and æ°´225ml, 1:3 mix, right?




PS: Love the Canon S90 - amazing camera!

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OK ... here goes.

The 1:3 mix is for potato and beef recipe. (Niku-Jyaga)

For Sukiyaki, you can use this undiluted.

First rub in and melt the fat (trim off excess fat for this) onto the hot sukiyaki plate,

Then lightly cook the meat (just a shuffle)

Add rest of ingredients with this sauce,

You can add hot water, or Dashi (hot water extracted bonito shavings, or the instant dashi powder with hot water) to taste for preference


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Well for sukiyaki


500g beef (go for something fatty and thinly sliced)

beef fat (up to you how much)

tofu (1 block but best to cut up into 8 pieces for 4 people)

2 leeks (sliced of course, best diagonally to keep the pieces together)

shirataki noodles (made from konyak - devil's tongue in English!)

Shimeji mushrooms (I prefer shiitake though a nice solid round one is best)

Shungiku (or any solid leafy veg will do - not salad leaves though)

And the whole bottle poured in.


And the rest is as jynxx said above (but ignore the 1:3 ratio as that is for a different recipe)

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Thanks! - Danke! - 谢谢!


So it's 1:1 for Sukiyaki and 1:3 for Nikujaga (肉ã˜ã‚ƒãŒ - if wiki

is correct). Rest is clear. I do Nikujaga sometimes too at home.

Very nice dish, but seems really hard to find in restaurants

(and I really looked last time!)


Thanks you all!


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