Asakusa Imahan-style Sukiyaki Sauce (Warishita)

• 180 ml Soy sauce
• 180 ml Mirin
• 70 grams Sugar
• 100 ml Water
• 2 tbsp Sake
• 5 cm Kombu

1. Put all the ingredients except for the konbu seaweed in a pan and bring to a boil.
2. Simmer for a few minutes (don't let it boil over).
3. Put in the cut up konbu seaweed, and leave it as-is to cool down.
4. 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.
5. Thicken with katakuriko dissolved in water to make mitarashi sauce for mochi dumplings.
6. Mix with sesame oil to make a bulgogi sauce.
7. Spread it on pizza crust with yakitori sauce and mayonnaise to make a Japanese style chicken pizza.
8. Delicious!

soy sauce, mirin, sugar, water, sake

Taken from cookpad.com/us/recipes/167683-asakusa-imahan-style-sukiyaki-sauce-warishita (may not work)