Sukiyaki
During my childhood, we used to have sukiyaki at least once a month. We had an electric tabletop cooker that we used in lieu of a gas range. It worked wonderfully, and we loved this hearty meat, tofu and vegetable dish. Nowadays, as we hardly ever eat meat, we never have this at home. However, when we visit people in Japan, they immediately assume my husband likes meat, and so we inevitably are treated to sukiyaki or shabu shabu.
Sukiyaki is very easy to make at home, even if you don’t have a tabletop range or skillet. You can use any sturdy and attractive wide skillet, cook it and then bring the whole to the table, placing it on a hot pad or wooden board. Since the Japanese way of cooking includes a little meat and a lot of vegetables, it is also a healthy way to satisfy your meat cravings. RECIPE
