Sukiyaki at home

8 comments

1. Yum

2. Are you in the US? I use green onion instead of negi, but I’m curious to find the real thing.

3. Recipe for broth/sauce?

4. Nom nom. I love it so much, I named my cat after it.

5. Are you using bean sprouts to adjust the moisture content?At home, we add water to adjust the moisture content.

6. Must only choice cuts of beef be used or can I cheap out a abit?

7. Raw egg? 🙂

8. No enoki? Other than that, looks good (assuming there’s a bottle of nihonshu out of frame.)

   Pretty sure that’s a Kaldi label on the left, if you are ever there and see the bag of chocolate bark with pretzel and sea salt, get it! So damn good.

   Edit: Sukiyaki tare? I always make it myself, is there any advantage to the pre-made stuff other than ease?