Hello there
Have you tried Sukiyaki? Is Sukiyaki is the same as Nabemono?
Ok let me help you out with that. Sukiyaki is a japanese dish which is served in hot pot style. Nabemono is Japanese hot pot. So sukiyaki is part of Nabemono, but not all Nabemono is sukiyaki. The most famous one is Shabu-shabu, but we do not want talk about others here, only Sukiyaki now.
Sukiyaki mostly consists of thin sliced beef cooked with some veggie and tofu. The soup is a soy based broth, and it is a rich and full flavorful. Most sukiyaki soup use Mirin (rice wine) and because it contains a tiny bit of alcohol, some people consider it not as a kosher or halal food. So for my Muslim and Jewish friends, if you come to sukiyaki restaurant, ask the server first whether it is using mirin or not.
There are two style of Sukiyaki. The first one is the Kansai (Osaka) Style, which is more traditional way. We eat Sukiyaki in stages. The second one is the Kanto (Tokyo) Style, which is more simple. We just heat the sukiyaki sauce then pour all ingredients to simmer together.
The Kansai one is offering richer and authentical flavor however this way is more complex. Usually you need to expert first in making Sukiyaki or coming to an expensive Sukiyaki Restaurant to have this dish. So most common style is the Kanto one, which I dare to say if you have a Sukiyaki, most likely it is the Kanto Style...
Ok enough with the theory, time to show my Sukiyaki
Last month I came to this well known Sukiyaki Franchise in my city, called Isshin. We chose to have this dish because my mother wanted it and its her birthday. They server the hot pot s individually, so each person had their own pot, with their own induction stove, and we could choose our package and soup brooth.
Because I was a god damn stingy person, I did not choose the most expensive one. I preferred to pick the best seller or the set which gave me the most value of money. Each package gave you two type of meat, a kimchi as appetizer and an onsen egg. I preferred raw egg actually, but Onsen Egg was great too.
The next thing I did was to put the Warishita (sukiyaki sauce) into the pot and boiled them together. Slice by slice I put the meat in, not all together because I did not like overcook meat.
I ordered this Crispy Salmon Skin as an extra appetizer and side dish too. This way I would not be bored while waiting for the hot pot to reach the right level of doneness.
The meat I chose was a combination of Karubi and Wagyu. I liked Wagyu but I felt like getting scammed if I ate Wagyu on Restaurant, because it's expensive and I would end up ordered some extra portion. So I pick Karubi because it's tender and could fill up my stomach too. Karubi is a boneless short rib, mostly use in yakiniku or grilled one. But trust me, it works well too in sukiyaki.
Wonder what to do with that onsen egg? There are two way to eat that, first is to scrambled that egg into your rice. Second one is to scrambled it into your sukiyaki portion, same as I did. This way your meat, your veggie, mushroom and whatever you take from the pot, get an extra flavor from dipping them into the egg. There is a third one, to eat that egg directly, well nothing wrong with that...
Well that's my recent Sukiyaki Journey I share here for you. Hope you like it and will give it a try for this one. and one more shot for the closing here...
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