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4904621010614

DR-1158 DAISHO SUKIYAKI WARISHITA (SUKIYAKI SAUCE)

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Code  DR-1158
Weight  600GM


BAR CODE: 4904621010614
PACKING: 10X1




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Recipe - DR-1158 DAISHO SUKIYAKI WARISHITA (SUKIYAKI SAUCE)
DR-1158 DAISHO SUKIYAKI WARISHITA
Sukiyaki sauce.
A well balanced mix of kelp stock, smooth soy sauce and mirin.

Description: Once opened, store in refrigerator and consume as soon as possible.

Recipe 1: SUKIYAKI (4 servings)
Ingredients - Beef (sukiyaki use) 500gm Leek 3pcs
Crysanthemum leaf 1bunch Grilled Tofu 1pc
Enoki Mushroom 1pack Shirataki 1pack
Daisho Sukiyaki Warishita ½ btl

1. Oil the sukiyaki pot.
2. Place the leek and beef in the pot. Lay the tofu, chrysanthemum leaf, shirataki and mushroom as well. Pour in ½ the bottle of Daisho Sukiyaki Warishita.
3. Prepare a bowl of raw egg. Once the pot of sukiyaki is cooked, dip the ingredient into the raw egg when eating.

Recipe 2: NIKU JYAGA (4 servings)
Ingredients - Beef / Pork 200gm Potato 500gm
Onion 1pc Carrot 1pc
Daisho Sukiyaki Warishita ½ cup

1. Cut the ingredients into bite sizes and stir-fry.
2. Pour in 2 cups of water and ½ cup of Daisho Sukiyaki Warishita. Let it simmer.
3. Ready to be serve.

Recipe 3: BUTA KAKUNI (4 servings)
Ingredients - Pork Belly 500gm Daisho Sukiyaki Warishita ¾ cup

1. Cut the pork belly into 5cm pieces. Stir-fry.
2. In a pot, put in 4 cups of water and boil. Put the stir-fried pork belly inside.
3. Pour in the Daisho Sukiyaki Warishita and simmer with small fire. Cook till soft and ready to be served.

Recipe 4: CHICKEN & RADISH UMANI (4 servings)
Ingredients - Chicken thigh 1pc Radish ½

1. Cut the chicken thigh into small blocks. Stir-fry.
2. Pour in 3 cups of water in a pot. Cut the radish into blocks and put inside the water to boil.
3. Put in the chicken and Daisho Sukiyaki Warishita to simmer.