Last night dinnere was great! My husband is a great chef!
Japanese Sukiyaki
By Rich
We have so much good food in the fridge and freezer that there really is no room for anything new. So, she who is to be obeyed has mandated a drawing down of what we already have. Here is what I have put together from the available ingredients...
First, leftover rice, sauteed in butter and shichimi (a Japanese spice combo).
Japanese Sumo oranges. These are a new development, and are like the "cuties" that one sees in many grocery stores, only full sized and delicious. They are a cross between Navel orange and a Mandarin orange. They are quite expensive right now, being a new development, but do taste wonderful.
Edamame: young soy beans, dusted with fleur du sel (sea salt flakes)
Hiyayako: bite-sized blocks of firm tofu, thin-slices of scallion greens, grated ginger and garlic, katsuobushi (bonito flakes), and ponzu (a citrus-soy sauce, Kikoman brand)
Japanese Sukiyaki: Sukiyaki simmering sauce (mushroom infused soy sauce, mirin, sake, shiitake-kombu-katsuobushi dashi, and sugar), thin-sliced ribeye, carrot slices, small blocks of fried tofu, scallion segments, slivers of fresh onion, shirataki (glass noodles), udon noodles, sections of Napa cabbage, and shiitake mushroom heads.
This was all washed down with Bohae (Korean black raspberry wine).
Enjoy,
Rich P
