tag:blogger.com,1999:blog-6994414822169203803.post4544919964836480773..comments2023-04-11T22:05:38.332+09:00Comments on Ulaş On The Move: Sukiyaki, Asakusa, and Anmitsu (すき焼き、浅草、とあんみつ)Ulaşhttp://www.blogger.com/profile/07627257445449611217noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-6994414822169203803.post-27210312363232892482007-12-09T03:55:00.000+09:002007-12-09T03:55:00.000+09:00Wow, your post brings back memories for me and the...Wow, your post brings back memories for me and the sukiyaki is making me hungry. :P Sukiyaki is actually very easy to make, more a matter of having the right utensils and high-quality ingredients, than any tricky preparation. It's the same as chinese hot pot, also called 打邊爐 (da bin lo) or more formally 火鍋 ("fire pot"). The only difference is the broth in the pot which changes with the region of China/Japan but I've never seen soy sauce in the Chinese ones whereas it seems quite common in Japanese. Instead, chinese put soy sauce (and optionally other things, try spicy oil ;) in the whisked raw egg. My family actually uses plain salted water because by the end of cooking with 5 people around the table, the soup is so condensed from all the meat and veggies we cooked that it needs to be diluted before drinking. There's no marinating to the meat except may be rice wine to seafood. I remember my friends in Vancouver and I used to buy live shrimps and keep them alive in rice wine until we put them in the pot one by one. Is that considered animal cruelty? :P The shrimps die happy(?) and highly drunk. :P I wish I can have hot pot in Pittsburgh - it's great for parties - but I haven't seen any sukiyaki-quality meat for sale here. Did you try napa cabbage in the sukiyaki? You should try lamb in sukiyaki. ;)Bettyhttps://www.blogger.com/profile/01015260185022802502noreply@blogger.com