Kikkoman Sukiyaki Stir-fry sauce

Woks are a great way to cook, fry, steam, braise and even deep-fry meat and vegetables with delicious results. And we have the perfect sauce for wok cooking, Sukiyaki stir-fry sauce. It adds a unique flavour twist to wok and pan-fried foods.

Mild and sweet in flavour, this sauce is great as a cooking seasoning for fish and vegetables  and it’s also suitable for soups and stews. The basis for Sukiyaki stir-fry sauce is our naturally brewed soy sauce and it is also produced in a six-month fermentation process.

Gomoku Yasai irini – Japanese-Style Braised Vegetables

Ingredients for 4 portions

Per portion: 432 kJ / 103 kcal

8 dried shiitake mushroomsKikkoman Sukiyaki Stir-fry sauce

1 tbsp sugar

100 g bamboo shoots (can)

100 g carrots

100 g black salsify

30 g mange-tout

1 ½ tbsp. sesame oil

200 ml chicken (or vegetable) stock

5 tbsp Kikkoman Stir-fry sauce

100 g white beans (jar)

Preparation time: 50 mins

Soak the mushrooms in water with one tsp. sugar overnight. Save 100 ml of the water the next day. Remove the stalks of the hydrated mushrooms and quarter them. Bring the bamboo shoots to the boil in a small quantity of water, then rinse under cold water and drain. Cut the into bite-sized pieces. Peel the carrots and black salsify and cut into bite-sized pieces. Trim the mange-tout, blanch it and slice in half diagonally.

Heat up the sesame oil in a pan and sauté the carrots, black salsify and bamboo shoots in it. Add the mushrooms and sauté them too. Add the chicken or vegetable stock and the shiitake water and bring to the boil. Skim off the froth. Then add stir-fry sauce and simmer at a medium heat for 5 minutes. Put the white beans in the pan and continue cooking the vegetables until half of the stock has evaporated. Then add the mange-tout and serve.

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