Servings |
2people |
Cook Time |
30minutes |
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Let’s make the sukiyaki sauce also known as warishita. In a pot, combine the soy sauce, sugar, sake and water. Add the dashi kombu seaweed. If the kombu is not available, simply leave it out. Turn on the burner. Stir to mix. When the sugar dissolves, remove the pot. Let it sit to cool and then remove the kombu seaweed. |
Using a raw egg is an essential part of enjoying sukiyaki here in Japan. When you are not sure if your raw eggs can be eaten raw, consider using pasteurized eggs.
You may also add udon noodles to the remaining broth and enjoy the last drop of delicious sauce.