Cooking Classes for Visitors

Sukiyaki

Sukiyaki ‘すき焼き’ is one of the most popular hot pot dishes in Japan.

Preferably, we use A5 rank fat marbled beef, such as famous Kobe/Matsuzaka beef. They are very very very expensive 😣 , but the texture and the taste are sooooo good compared to other lean meat. So tender and it melts in your mouth! 🤤
Because of the high price of beef, Sukiyaki was rarely seen on our family dining table and it is a kind of festive food. When I was a kid, I jumped for joy when it came out for dinner.

Sukiyaki is usually cooked and served at the table using a portable gas stove and eat it as we cook.
We cook beef and various kind of vegetables in a soy sauce broth. It has a sweet and salty flavor like teriyaki sauce, but when the tastes of beef and vegetables blended into the sauce, it became wonderful yummy Sukiyaki taste you will love so much!!

As Sukiyaki is a very simple food to prepare, I made the menu with some fun cutting works.
We will make decorative carrots and shiitake mushrooms for Sukiyaki and cucumber for a side dish.

Oh, and I have to mention that the authentic way the Japanese enjoy Sukiyaki – dipping the cooked ingredients in raw eggs!
I know it sounds yuck for some people but I do want you to try when you are in Japan because Japan is the only country you can eat eggs uncooked (as long as I know so far). Japanese eggs are under strict hygiene control and very safe to consume raw.
That’s not the only reason I recommend you to try, but I think it is simply very tasty this way.
The egg coats well with the strong taste of Sukiyaki sauce and makes a perfect balance of flavors. You may get addicted, who knows!