Kanto-Region Style Sukiyaki Stock

Name: How to cook Kanto-Region Style Sukiyaki Stock - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Cuisine: Us

Introduce

Chef :

cookpad.japan

Kanto-Region Style Sukiyaki Stock

-If you boil chrysanthemum greens too much, they won't taste good. Add them right before everything else is finished cooking.

Ingredient

Food ration :

5 servings

200 ml

Sake (Preferably refined sake)

100 ml

Sugar (Preferably coarse brown sugar))

180 ml

Cooking instructions

* Step 1

You can use regular cooking sake, use refined if possible sake (a cheap brand is fine). Also use hon-mirin if possible.

* Step 2

Bring the mirin and sake to a boil to cook off the alcohol. It may flame, so be careful.

* Step 3

Once the alcohol content is cooked off, add the dashi stock and the brown sugar and dissolve. When the sugar has dissolved, add the soy sauce. Bring it to a quick boil and then turn off the heat right away. Let it cool and then it's done.

* Step 4

Regular sugar is fine to use, but brown sugar brings out a richer flavor and it tastes really delicious.

* Step 5

Melt some beef tallow in a hotpot and pour in 1/5 of the sukiyaki stock. When it begins to boil, add some beef, some vegetables, and more suikiyaki stock. Once the vegetables have become cooked, it's done.

* Step 6

Cook some udon at the end! Microwave frozen udon noodles for 3 minutes and then just plop them into the pot. If the soup is too thin, adjust with soy sauce and sugar.