I can’t remember the last time we had Sukiyaki. Maybe 3 or 4 years ago - in any case, it came up in a conversation by chance yesterday and I decided to put it on the menu tonight ...
It took a lot of persuasion to have the butcher cut the beef with the machine. Still it wasn‘t thin enough - and I should have gone for the more
marbled (and cheaper) beef neck.
The meat was ever so briefly fried in beef tallow in the pan, sprinkled with a soy/sake/mirin/sugar base and dipped in beaten egg ...
The pan was filled up with dashi, more base added and all the remaining meat and other ingredients added ...
Veggies & tofu ...
Once most of the ingredients were finished, the enriched stock was used to cook some Udon, which were enjoyed sprinkled with Shichimi Togarashi and the remaining egg.
