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Recipe of Homemade Kanto-Region Style Sukiyaki Stock

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Kanto-Region Style Sukiyaki Stock

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We hope you got benefit from reading it, now let's go back to kanto-region style sukiyaki stock recipe. You can cook kanto-region style sukiyaki stock using 6 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Kanto-Region Style Sukiyaki Stock:

  1. You need of Sukiyaki Stock:.
  2. Get 200 ml of Mirin.
  3. Use 60 ml of Sake (Preferably refined sake).
  4. Prepare 100 ml of Dashi stock.
  5. Take 50 grams of Sugar (Preferably coarse brown sugar)).
  6. You need 180 ml of Soy sauce.

Instructions to make Kanto-Region Style Sukiyaki Stock:

  1. You can use regular cooking sake, use refined if possible sake (a cheap brand is fine). Also use hon-mirin if possible..
  2. Bring the mirin and sake to a boil to cook off the alcohol. It may flame, so be careful..
  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..
  4. Regular sugar is fine to use, but brown sugar brings out a richer flavor and it tastes really delicious..
  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..
  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..
  7. Homemade udon is delicious, so try to prepare some in advance if possible.

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