Sukiyaki At Home

Had a great time last night having the Japanese favorite Sukiyaki at home. This a popular dish, and often prepared tableside. In this case, we prepared it right on the dinning room table as we sit around having wine, pleasant conversation, and preparing the food.

The prep work started earlier in the afternoon. There were lots of ingredients.

Yam noodles and Inoki mushrooms.

 

Tofu, bamboo shoots, Inoki mushrooms, Mung bean sprouts, green onions, white onions, and the yam noodles out of the package. The other ingredients not shown here are the sliced beef and the fresh spinach.

All the ingredients are cut into proper sizes and, when ready, brought to the table.

Now the fun begins. Cooking them. We had two separate pots to prepare them. First, the beef.

Then most of the ingredients are added.

The entire mixture is seasoned with beef broth, soy sauce, Mirin, and sugar. It is seasoned to taste, so you need to have a reference point of knowing what it should taste like.

After this has cooked for a couple of minutes, add the spinach.

Once the spinach has wilted, the dish is done and ready to be eaten. We each served ourselves in individual bowls.

While it is good as is, we accompanied this with a side dish of rice and pickled Daikon radish. The rice here was cooked with kombu, and then served sprinkled with rice seasonings and shredded Nori.

The meal was oishi! It was definitely the perfect dish to have on a cold, winter evening. It goes perfectly well with a slightly sweet Chardonnay.

Zz.