Cooking and Baking

Help with sukiyaki!

Hi all -
The SO and I recently discovered Sukiyaki (Japanese hot pot stew) at a local restaurant and loved it.
unfortunately, our parents paid our meal, as it was a restaurant WAY out of our price limit.

So, SE-ers - I firmly believe that I can recreate this dish at home but I'm stuck on the broth.

Anyone a definitive source on making the broth sweet and savory? Otherwise, I will probably rely on konbu, dashida, bonito and some garlic and ginger.

Many thanks in advance!


Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!

Comments:

Comments are closed