Sukiyaki sauce

This sukiyaki sauce is derived from the Japanese dish sukiyaki. In this dish, beef is first cooked or grilled in beef fat. Afterwards, the meat is dipped in raw egg and then in a hot sauce that includes sake, soy sauce, mirin, sugar, and various vegetables. While the dish is being eaten, the flavour of the sauce becomes even richer as the meat is dipped and the sauce reduces. 

Makes 400ml

Sukiyaki sauce

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beef trimmings, preferably with fat






Japanese soy sauce






rice vinegar

Preparation method

  • Pan-fry the meat in a thin layer of oil until brown all over.
  • Deglaze the pan with the sake and bring to the boil.
  • Add the soy sauce and mirin and bring back to the boil.
  • Put all the ingredients, including the rice vinegar, in a vacuum bag and cook at 60°C in a combi steamer or warm water bath for 75 minutes.
  • Remove the sauce from the bag and pass it through a fine-meshed sieve.
  • Reduce the sauce by half.
  • Allow the sauce to cool and store in the refrigerator for a maximum of two to four days.

Serving suggestions

  • As a dip to accompany barbecued beef.
  • As a basic ingredient for stews, e.g. with oyster blade, mushrooms, and spring onion.
  • As a basic ingredient for vegetable components, e.g. with mushrooms or Jerusalem artichoke. 

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