Made Rafute for 52 weeks cooking. How do I get that dark color I’ve been seeing in pictures?

2 comments

1. Wahhh it looks so gooood!!! Great job!!!

   To get that coloring, it really comes down to how long you put it over the stove to get it caramelized from the sugar.
   Also if you put the soy sauce all at once, try putting it in at least two separate parts as you skim off the excess oils etc (アク取り) When skimming off the aku, people tend to also scoop out the flavoring making the flavor and the color a bit weak.

2. This is amazing!! I’m barely on week 2 trying to make wshoku meals. Total newbie here hehe