HE SAID: Very good, different and light
SHE SAID: Yum!
A fancy Sukiyaki meal in Japan can easily run you $160 per person or more. It's a fabulous meal. If you're wanting that sort of experience, we recommend Zakuro in Tokyo (Akasaka area). It's pricey, but wow, the food is great and a waitress dressed in a yukata will prepare the meal at your table. They'll even sell you their sauce!
It's easy enough to make your own sauce if you prefer. There are several recipes on the internet like this one. We've cooked this on the stove too, but it's fun to bring out the modern nabe pot and cook while you eat.
There's really no wrong way to make Sukiyaki. Pick vegetables that cook fairly quickly. If you don't have a Japanese market that sells beef sliced for Sukiyaki, ask your local butcher if he can cut your beef almost paper thin. Sukiyaki beef is cut slightly thicker than shabu shabu meats. If you really want to get fancy and you own some Japanese cutters which are flower shaped, etc., you can cut daikon (radish) and carrots into flower shapes. Even if you don't have the cutters, you can easily cut daikon and carrots into shapes. Cut designs into your fresh Shiitake mushrooms. You can even take konnyaku and "twist" them. We'll post instructions with pictures next time we do that.
Prep Time: 20-30 minutes
Cook Time: The duration of your meal (cook as you eat)
1 bottle of Sukiyaki sauce (taste it, some bottles require dilution, especially if you have high blood pressure like the female half of this couple)
1 tray of beef, sliced for Sukiyaki (and very marbled)
Chinese cabbage, chopped (depends on how much you want to eat)
1/2 tray firm tofu (we prefer House brand), cubed
1 pkg enokitake mushrooms (normally fresh Shiitake mushrooms are also used, but the male half of this couple doesn't care for them)
1 pkg shirataki noodles (we prefer the goma or sesame ones)
Negi (scallion) - optional
1 T olive oil
|Photo from about.com site - |
by Setsuko Yoshizuka
Enjoy...we sure did!