A sukiyaki feast in full swing. (David Dickey photos)
Several weeks ago, we got a note from our friend Eric. It began:
“Real sukiyaki is something to behold. Like shabu-shabu, the raw ingredients (thin sliced beef, napa cabbage, shiitake, tofu, shirataki noodles) are brought to the table and the cooking happens on a hot plate right in front of you. The large shallow pot has a simmering sweet-salty sauce. After cooking in the sauce, you dip each bite in your own bowl of beaten raw egg. This is key, as it cools the food down and adds delicious richness.
I bring this up because I’ve been talking to Taichi Kitamura of Chiso and Kappo about doing a traditional sukiyaki dinner.” (more…)
Posted by Rebekah Denn under Restaurant Meals
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