RECIPE SHARE: Tamara's Take on Authentic Japanese Sukiyaki

 

MY SUKIYAKI

Because you ask me often, I'm sharing my recipes more on the blog.  Tonight I made my go-to, delicious, fragrant (your home will smell divine), everyday Sukiyaki.  My husband worked in Japan for many years, so we came to love this delicious soup. You can swap out ingredients for  items in your fridge, but here's the basics.  I do add my own twist with adding ginger, garlic and a pat of butter to each noodle bowl for a touch of fat (that is not authentically Japanese). 

What is Sukiyaki?  

It's a traditional soup made in Japan.  First there is an aromatic soy-based sauce that is created then you cook the ingredients in the sauce, finishing off with the beef and tofu last (as they only need two minutes).  At Japanese restaurants, you sit at tables where the sauce is created by the chef then cooks the rest of the ingredients table-side (in the center of the table) in the sauce or in some places, they create the sauce, and you cook the ingredients yourself with large wooden chopsticks.  It's a fun experience and a great way to eat fresh vegetables and meats and noodles together.  Living in New York City, we have access to a few fantastic Japanese grocery stores but most of these items can be purchased at most grocery store.  The beef however, needs to be sliced wafer thin.  If I cannot get to the Japanese store and buy their raw, but frozen beef pre-sliced and ready to cook, I freeze top round and while partially frozen I hand slice it wafer thin. (be careful with that knife!).  

Happy Nesting

XO Tamara