Asakusa Imahan-style Sukiyaki Sauce (Warishita)

Asakusa Imahan-style Sukiyaki Sauce (Warishita)

Even cheap beef is transformed into tasty Imahan style simmered beef with this sauce. When you can't be bothered, just put all the ingredients in a heatproof container and microwave until it's boiling. (Asakusa Imahan is a famous sukiyaki restaurant in Tokyo.)

Ingredients: 2 to 3 servings

Soy sauce
180 ml
180 ml
70 g
100 ml
2 tablespoons
about 5 cm


1. Put all the ingredients except for the konbu seaweed in a pan and bring to a boil. Simmer for a few minutes (don't let it boil over).
2. Put in the cut up konbu seaweed, and leave it as-is to cool down.
3. This is great for flavoring: Nikujaga (simmered meat and potatoes), katsudon (tonkatsu rice bowl), kinpira, meat and tofu, simmered fish, grilled mochi cakes, simmered pork belly cubes, chicken soboro, as yakitori chicken sauce, as well as as a secret flavor in yakisoba noodles.
4. Thicken with katakuriko dissolved in water to make mitarashi sauce for mochi dumplings. Mix with sesame oil to make a bulgogi sauce. Spread it on pizza crust with yakitori sauce and mayonnaise to make a Japanese style chicken pizza. Delicious!

Story Behind this Recipe

The sukiyaki I had at Imahan (a famous restaurant in Tokyo) was delicious, so I attempted to re-create their flavor.