Sukiyaki. That simmered nabe (Japanese hot pot) used to be my favorite Japanese dish before I came to Japan. Well, maybe that was the only thing I knew. It’s true that it travels well, it’s easy to adapt and you can’t get it wrong.
It’s meat based. The beef is cut very thinly. It’s good to have fat for the flavor. Not a big amount is needed, as there are all the other ingredients. Maybe 70 g per person.
A egg yolk to dip the cooked meat and making it feel like velvet in your mouth.
For the sauce, shoyu (soy sauce) and nihonshu (Japanese sake). That doesn’t need to be a great sake, I refill the nice bottles. I’ve added mirin too.
Veggies : konnyaku, carrot, shiso, hakusai (napa cabbage), shungiku (chrysanthemum greens)… What I had in stock.
Everything ready for the nabe dinner…
GOURMANDE in OSAKA 