Recipe: Sukiyaki
Enjoy cooking
June 03, 2008
I received an ollar stone for two as a gift and I decided to use it for a sukiyaki. It's a traditional japanese dish, where ingredients are cooked after they're served, by the guests themselves. It's a sort of a slow food ritual that we appreciated very much.
According to the original recipe, the eggs should be used raw, as a sauce, but I must confess that we put them on the ollar stone with other ingredients.
Sukiyaki
Ingredients
Serves two:
300g beef tenderloin
250g fresh mushrooms
100g soya sprouts
4 carrots
2 courgettes
200g rice noodles
2 eggs
soya sauce
Directions
Cut the onion into thin vertical wedges, carrots and courgettes into stripes. Wash and slice the mushrooms.
Cut the tenderloin into 1-2 cm slices.
Cook the noddles and drain them well.
Serve all ingredients separately into serving plates.
The guests should take the ingredients, put them on the ollar stone and cook them. Season with beaten egg and soya sauce.
 Another Japanese recipe:
Vegetarian tempura
This goes to Maninas from Maninas: Food Matters who's hosting Weekend Herb Blogging.
This event was started by Kalyn from Kalyn's Kitchen.
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