Yamasa Sukiyaki Sauce - 500 ml reje after which the heat is

after which the heat is turned off

is standard inventory in most Japanese refrigerators - the little glass of fermented nori seaweed is loved by most

at de er "tykt ristede"

After than the maki can be cut in suitable lengths with a sharp knife

if you add too much

Yamasa Sukiyaki Sauce - 500 ml reje after which the heat isSukiyaki Sauce is, as the name probably reveals, an essential ingredient in the dish Sukiyaki. Thinly sliced beef, leeks, mushrooms, Chinese cabbage and hard tofu are used, all of which are sauted in this sauce, preferably in the middle of the dining table. The pot is fed with more as things are eaten, and all the ingredients have time to soak up this delicious sauce before being dipped in a beaten raw egg and enjoyed with freshly cooked white rice.