I think I made sukiyaki for dinner. It’s been so long since I’ve had sukiyaki I’m not sure. I had some ground beef thawed, so I cooked it. Then I added a bag of frozen veg (tiny broccoli, baby corn, sliced carrots, snow peas, red bell pepper, water chestnuts), a block of firm tofu that I thought I’d better eat before it went off, a very coarsely-chopped yellow onion, and about half a bottle of Soy Vay Very Very Teriyaki sauce. Turned out pretty tasty. It better have; I’ve got plenty of it left! I can see that I’ll be eating it for days.
Sounds good.
I’m curious, having never eaten sukiyaki in the US: do people usually dip in raw egg in the US? I kind of imagine Americans being a little hesitant to do that.
I was pretty young when we lived in Japan. I remember liking sukiyaki then, but I don’t remember the particulars. In the U.S. I’ve never seen raw egg with sukiyaki.
I had sukiyaki once at a friend’s house. After cooking thinly-sliced beef in a fondue dish, we dipped the beef in raw egg. I was a bit skeptical at first, but it was delicious!
US Health Codes generally frown on that sort of thing, though it happen. I have to imagine that many US restaurants simply don’t believe that the US customer is open to it.
Havent looked at the CDC’s Morbidity and Mortality report in a few years, but last time I remember looking up the reported cases of salmonella it had reported something on the order of +/- 35000 cases in the previous year, in the US. What was the population of the US in about 1999/2000 [about when I was looking at it regularly.] So what porportion of the population actually got food born salmonella? microminiscule? …
Just saying … the odds of actually picking it up from eating a raw egg is pretty slim.
I would think that the fact that you used ground beef (as opposed to thinly sliced strips of beef) would disqualify it from being sukiyaki. Still sounds tasty though.
The last time I had sukiyaki, the ingredients included the aforementioned beef, tofu, Chinese cabbage, mushrooms of various types, konnyaku, and other assorted veggies that I can’t exactly recall (it was an enkai, and there was copious amounts of Asahi Super Dry on hand).
That’s true. But sukiyaki is the closest thing I can compare it to.