Kanto-Region Style Sukiyaki Stock

This recipe will show you how to make Kanto-style sukiyaki stock!
You won't have to buy it anymore.

Ingredients: 5 servings (2 hotpots)

Sukiyaki Stock:
200 ml
Sake (Preferably refined sake)
60 ml
Dashi stock
100 ml
Sugar (Preferably coarse brown sugar))
50 g
Soy sauce
180 ml


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. Recipe ID: 822741

Story Behind this Recipe

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