Ingredients
- 2 1/2 cups shoyu
- 1 1/2 cups sugar
- 1/2 C sake or mirin
- 1/4 C hondashi
Combine all and mix well. Store in the fridge and use for hekka, pork tofu, Nishime, etc.
Tastes best with fresh cut up bone-in chicken pieces but we usually just do cut up boneless skinless chicken thighs for ease.
Add whatever veggies (sliced) you have, plus tofu cubes, it you want.
Spinach, green onion, regular onion, mushrooms, bamboo shoot, water cress, cabbage, green beans, long rice.
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