We're introducing three dishes using cane sugar, a long-time favorite at Sanpiryoron: sukiyaki, mitarashi mochi (rice cakes with sweet soy sauce), and candied cucumbers! Try them out for special occasions!

Subscribe to our channel here: *Scheduled to air every Wednesday and Saturday from 7 PM.
youtube.com/@sanpiryoron?sub_confirmation=1

For business inquiries, please use the Sanpiryoron contact form.
www.sanpiryoron.com/contactform/

We're hiring! Click here for the recruitment form:
www.sanpi-ryoron.com/recruit/

■ Sukiyaki (serves 3-4)

[Ingredients]
400g sukiyaki beef, 1 block of grilled tofu, 1 pack of shirataki noodles, 400g Chinese cabbage, 1 green onion, 1 onion, 4 shiitake mushrooms, 1 bunch of shungiku chrysanthemum, eggs (for each person), beef fat to taste

A *Kombu dashi (1L water, 15g dashi kombu)

B *Warishita (100cc kelp dashi from A, 150cc sake, 8 tablespoons brown sugar, 150cc soy sauce)

[Directions]
1. Combine A and refrigerate for at least one day, or leave in the refrigerator for about an hour, then simmer over low heat for about 15 minutes to extract the kelp stock. *Do not boil when heating.
② Put kelp stock (100cc) and sake (150cc) into a pot and heat.

Once boiling, add brown sugar (8 tablespoons).

Once dissolved, add soy sauce (150cc).

Return to a boil and turn off the heat.
③ Cut the grilled tofu into 8 equal pieces.

Dip the shirataki noodles in boiling water and drain.

Roughly slice the Chinese cabbage.

Cut the green onions diagonally into 1cm wide pieces.

*Reserve the green parts.

Cut the onion into 1cm wide half-moon shapes.

Separate the shiitake mushrooms into caps and stems.

Cut the chrysanthemum chrysanthemum in half lengthwise.
④ Place a sukiyaki pot (frying pan) over medium heat.

After adding the beef fat,

sear the green parts of the green onions to bring out the aroma.

Add the white parts of the green onions and onions and brown them.

Add the warishita sauce and quickly simmer the meat.

Serve with beaten eggs.

⑤ Once the warishita sauce has reduced, dilute it with kelp stock.

Add your favorite ingredients and simmer.

■Mitarashi Mochi (serves 2-3)

[Ingredients]

4 pieces of kirimochi, appropriate amount of water-dissolved potato starch

A (250cc water, 3g dashi kelp, 140g brown sugar, 2 tablespoons soy sauce)

[Directions]
1. Cut the kirimochi into quarters.

Arrange them in a frying pan and fry over medium heat.
2. Add A to the pot, mix well, and

Bring to a slow boil over low heat. Once boiling, remove the kelp and thicken with water-dissolved potato starch.
*Bring to a boil once.
③ Thread the grilled rice cakes onto skewers and pour the filling from ② over them.

■Candied Cucumbers

[Ingredients]
5 cucumbers, 1.5 tablespoons coarse salt, 70g cane sugar, 1.5 tablespoons sake

[Directions]
① Wash the cucumbers, remove the stems, and cut them diagonally into approximately 1.5cm pieces.
② Place in a plastic bag.
Rub in the coarse salt until it's mostly dissolved.
Add the cane sugar and sake and continue rubbing.
③ Once everything is well combined, remove the air, close the bag, and refrigerate for 1 day. *If you're short on time, 2-3 hours is also acceptable.

*Brown sugar is a registered trademark of Wellneo Sugar Co., Ltd.

[Sanpi-ryoron Website]
www.sanpi-ryoron.com/

[Sanpi-ryoron Instagram]
instagram.com/sanpiryoron_official?igshid=MmIzYWVl…

[Sanpi-ryoron TikTok]
www.tiktok.com/@sanpiryoron_official/

Sanpi-ryoron Online Store [Kuriya]
www.sanpi-ryoron-kuriya.com/

#BrownSugar #PR #WellneoSugar #Sukiyaki #Recipe #Sanpi-ryoron