Four variations on sukiyaki beef

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– Sweetly brown sukiyaki broth
– Soft, bland, a childhood memory: tofu
– A faint buzzing in my head: the sake in the soups and sauces
– Tangy rawness: partially caramelized onions

Martin helped me experiment with 500g of sukiyaki-style beef. In
retrospect, this was a bit too much beef – no choice as it was frozen
solid when we began, so had to defrost the whole thing.

Mostly variations on sauteing beef with onions and adding different
kinds of sauce.

Okay, although suspect too much sake was used as feel vague buzzing in

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